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Spiced Fruit Chutney

Spiced Fruit Chutney

Prep

25 mins

Bake

N/A

Serves

2 x 400g

Difficulty

Medium
Spiced Fruit Chutney

About

Sweet-sharp and spicy, serve this chutney with all manner of dishes, from hot, sticky sausages to cold meats and charcuterie.

made using

Light Brown Soft

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Instructions
Ingredients
Reviews
Step 1

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.

Step 2

Add the garlic and ginger and cook for 5 minutes.

Step 3

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

Step 4

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.

Step 5

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.

TOP TIP

You will also need a small piece of muslin or a clean cloth, some string and 2 x 400g (14oz) jars.

Step 6

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.

TOP 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.

Ingredients – 16 items

Serving

1

Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Soft Brown Sugar

225 g
Rapeseed-oil

Sunflower oil

2 tbsp
Red-onion

Red onion

(peeled & roughly chopped)

225 g
Garlic

Garlic clove

(peeled & crushed)

2
Ginger

Ginger

Finely chopped or stem ginger in syrup

2 tsp

Cider vinegar

310 ml
Salt

Sea salt flakes

25 g

Prunes

Dried (quartered)

150 g
Dates

Dates

Pitted (roughly chopped)

150 g
Dried apricots

Apricots

Dried (quartered)

110 g
Dried cranberries

Dried cranberries

75 g

Dried sour cherries

50 g

Star Anise

3

Cardamom pods

(lightly crushed)

8

Allspice berries

1 tbsp

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Beautiful, quick desserts that look great without any baking required!: https://www.wearetateandlylesugars.com/blog/no-bake-desserts-that-will-make-your-mouth-water/
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Once you know the basics, this classic filling and decoration is easy to master, as proved by the brilliant @elliebakess!

500g Tate & Lyle Icing sugar
250g unsalted butter
1tsp Vanilla extract
Pinch of salt
Splash of milk (if needed)

 Mix the butter on medium speed for 5-10 minutes! (This is the most important part) the butter should go from pale yellow in colour to pale white
Add in your icing sugar a few tablespoons at a time. Add this gradually until all is combined.
Add in your vanilla extract and pinch of salt
If your buttercream is too stiff add in a splash of milk (only a little as you will not need much!)

TOP TIPS:
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Especially if you make it with Pimms like we have... 

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Ingredients:

200 g strawberries 

100 ml Pimms

1 lemon

1 orange

For the Syllabub:

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4 tbsps Tate & Lyle Fairtrade Cane Icing Sugar

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25g Corn Flour

2 tbsp Water

150g Caster Sugar

150g Unsalted Butter

1 Large Egg

1 tsp Vanilla Extract

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50g Dried Strawberries, Chopped

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250g Plain Flour, Sieved.

½ tsp Bicarbonate of Soda.

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A morning coffee just isn't the same without it.

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