Spiced Fruit Chutney Spiced Fruit Chutney Sweet-sharp and spicy, serve this chutney with all manner of dishes, from hot, sticky sausages to cold meats and charcuterie. Categories: condiments chutneys lunch appetisers dinner light plates picnics boxing day father's day dairy-free gluten-free nut-free vegan vegetarian Light Soft Brown NUTRITION INFORMATION Yields 2 x 400g PREPARATION 25 mins COOKING 75 mins Ingredients 225g Tate & Lyle Light Soft Brown Sugar 2 tbsp sunflower oil 225g red onions (peeled & roughly chopped) 2 cloves garlic (peeled & crushed) 2 rounded tsp finely chopped ginger or stem ginger in syrup 310ml cider vinegar 25g sea salt flakes 150g dried prunes (quartered) 150g pitted dates (roughly chopped) 110g dried apricots (quartered) 75g dried cranberries 50g dried sour cherries 3 star anise 8 green cardamom pods (lightly crushed) 1 rounded tbsp allspice berries 75ml port Fairtrade Light Brown Soft HOW TO MAKE THIS RECIPE Heat the oil in a large pan, add the onions and cook them over a low heat for 15 minutes or until softened but not coloured, stirring occasionally. Add the garlic and ginger and cook for 5 minutes. Next, add the vinegar, Tate & Lyle Light Soft Brown Sugar, salt and all the dried fruits to the pan. Wrap the star anise, cardamom and allspice in the muslin or cloth, tie into a loose bag with string and add to the pan. Stir, bring to a simmer and cook, uncovered, over a low heat for 50-60 minutes, stirring from time to time, but particularly towards the end of the cooking time when it’s more likely to stick. Stir in the port during the last 15 minutes The chutney is ready when the liquid has reduced and only a small amount of sticky syrup surrounds the fruit, as it will thicken as it cools. To check, draw a wooden spoon through the chutney where you should briefly be able to see the bottom of the pan. Chunks of fruit should still be discernible. Wash the jars in hot soapy water, rinse thoroughly, then dry them and their lids in a low oven for 10 minutes to sterilise them. Discard the spice bag from the pan and fill the warm sterilised jars with the hot chutney. Seal immediately with a lid and leave to mature in a cool, dark place, ideally for up to one month, though it will easily last for a few months or more. You will also need a small piece of muslin or a clean cloth, some string and 2 x 400g (14oz) jars. CHEF'S TIP This chutney is also an excellent store cupboard standby for pepping up soups, adding zip and zing to meaty stews, curries or tagines, or spread on puff pastry squares, topped with cheese and baked to make a speedy tart. Other Chutneys, Relishes & Condiments Barbecue Sauce Recipe Spiced Fruit Chutney Fragrant Fruit Chutney Fiery Pepper & Cucumber Relish Spiced Tomato Chutney Summer Berry Jam Easy Blackberry Jam Recipe Strawberry & Prosecco Jam Spiced Fruit Chutney Values per serving Women`s GDA per serving Typical GDA Values (Women) Energy (kcal) 59 3.0% 2000 kcal Energy (kJ) 248 N/A Protein (g) 1.7 3.8% 45g Carbohydrates (g) 15.3 6.7% 230g of which sugars (g) 12.2 13.5% 90g Fat (g) 0.8 1.1% 70g Of which saturated fat (g) 0.3 1.5% 20g Fibre (g) 1.2 5.0% 24g Salt (g) 0.6 10.2% 6g