Recipes

Market Day

Sweet and Hot Dried Fruit Chutney

Makes ±1 litre. Ingredients 250 g dried apricots 250 g dates, pitted 250 g dried figs 50 g citrus peel 150 g raisins 125 ml apple juice 400 ml vinegar 255 g (375 ml) Huletts Yellow Sugar finely grated rind and juice of 1 lemon 5 ml mixed spice 5 ml ground coriander 2,5 ml cayenne pepper 5 ml salt

Method

1. Add the vinegar and Huletts Yellow Sugar to the pan.
2. Stir over a low heat until the sugar has dissolved.
3. Bring the mixture to the boil, then reduce the heat and simmer for about 30 minutes, or until the fruit is soft and the chutney fairly thick.
4. Stir occasionally during cooking.
5. Stir in the lemon rind and juice, mixed spice, coriander, cayenne pepper and salt.
6. Simmer for a further 15 minutes, stirring frequently towards the end of the cooking, until the chutney is thick and no excess liquid remains.
7. Spoon the chutney into warmed, sterilised jars, cover and seal.
8. Store in a cool, dark place and allow to mature for at least 1 month before eating.
9. Use within 1 year.
10. Once opened, store in the refrigerator and use within 2 months.

Delicious with cheese or meat dishes.