I've been making chutneys again! This time for gifts, needed to get them done so they are ready for eating on Christmas.
I used Delia Smiths classic Christmas Chutney recipe, which is super tasty!!!
10 oz (275 g) ready-to-eat dried apricots
12 oz (350 g) pitted ready-to-eat prunes
10 oz (275 g) pitted dates
1 lb (450 g) onions, peeled
1 pint (570 ml) cider vinegar
2 oz (50 g) sea salt
1 level dessertspoon grated fresh root ginger or 1 heaped teaspoon ground ginger
3 oz (75 g) allspice berries
(Put the two ingredients above in a muslin bag, tied shut)
1 lb (450 g) demerara sugar
(All measurements are aproximate, I used loads more apricots than it said because they came in big packets- basically, I made sure that I had at least the same amount of dried fruit total by weight, and it ended up being a couple of hundred grams more which just turned in to MORE chutney- win!)
- Put the onions, salt and muslin bag of spices in woth the cider vineger, and heat until just bubbling.
- Then add your sugar and dried fruit, and bring to the boil.
- Leave to boil down until the mixture is dark and thick, it's ready when you can make a well in the middle with the back of a spoon and it takes a while to fill with liquid- about one and a half hours.
- Put into sterilysed jars and seal with jam jar celiphane seals.
- Decorate, add a fabric circle to pretty up the lid and label- all ready for Christmas day.
I've got some very Christmassy fabric and matching labels ready to make them perfect for presents, and a small jar left over for us to enjoy too!