Sussex fruit chutney

Submitted by: Ken Rippengale

This mild chutney recipe is suitable for exhibition.

Makes approx 3-4 454g - 1lb jars.

• 170g / 6oz Dried apricots: finely chopped.
• 170g / 6oz Dried peaches: finely chopped.
• 170g / 6oz dried dates: finely chopped.
• 170g / 6oz raisins.
• 225g / 8oz onions: finely chopped.
• 150mls / .25pint malt vinegar.
• 300mls / .5 pint water.
• 115g / 4ooz sugar.
• 1 tablespoon, finely chopped garlic.
• 1 tablespoon, ground mustard seed.
• 1 tablespoon, ground ginger.
• 1 tablespoon, ground coriander.
• 1 teaspoon, ground cinnamon.
• 1 teaspoon, cayenne pepper.
• 1 tablespoon, salt.

Start by preparing jars, wash in hot water to which has been added a drop of washing up liquid, wash under running tap, leave to drain. place in oven on tray, set to it's lowest setting. Place ingredients and water in pan, bring to boil, turn down heat and simmer until tender.
Prepare fruit as recipe, place all ingredients in large saucepan. Bring to boil stir frequently, reduce heat, simmer and partially cover for about 1 hour.
Continue cooking mixture until all liquid has evaporated. pot and cover with vinegar proof lids.

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© Copyright  2004 Kaysare. All Rights Reserved Worldwide. Ken Rippengale (aka -kaysare-) (rippengale@hotmail.com)