(8oz) Tate & Lyle Light Soft Brown Sugar
2 tbsp sunflower oil
225g (8oz) red onions, peeled & roughly chopped
2 cloves garlic, peeled & crushed
2 rounded tsp finely chopped ginger or stem ginger in syrup
310ml (11floz) cider vinegar
25g (1oz) sea salt flakes
150g (5oz) dried prunes, quartered
150g (5oz) pitted dates, roughly chopped
110g (4oz) dried apricots, quartered
75g (3oz) dried cranberries
50g (2oz) dried sour cherries
3 star anise
8 green cardamom pods, lightly crushed
1 rounded tbsp allspice berries
75ml (3floz) port
will also need a small piece of muslin or a clean cloth, some string
and 2 x 400g (14oz) jars.
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.
2 Add the garlic and ginger and
cook for 5 minutes.
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 its more likely to stick. Stir in the port
during the last 15 minutes
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.
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.
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.
courtesy of Tate and Lyle. Visit them at www.tasteandsmile.com
to find more recipes and information about the products that have
been keeping Great Britain sweet since 1878.