- 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.