1 tbsp sunflower oil
2 red onions finely chopped
2 tsp finely chopped root ginger
2 garlic cloves
1 red chilli, seeds removed and finely chopped
200g dried apricots
150g soft dried figs
150g demerara sugar
150ml white wine vinegar
¼ whole nutmeg, grated
1 cinnamon stick
1 tsp sea salt flakes
freshly ground black pepper
Heat the oil and fry onions over a low heat for 10mins or until very soft but not coloured.
Add the garlic, ginger and chilli. Cook for a further 2-3 minutes
Increase the heat slightly and fry for a further 4-5 minutes until onions begin to brown, stirring constantly.
Blitz the apricots and figs in a food processor or finely chop. Add the apricots, figs and raisins to the pan and cook for 2-3 minutes or until dried fruit begins to soften.
Sprinkle over the sugar, add the vinegar, spices and season to taste with salt and pepper.
Stir well and bring to gentle simmer and cook for 30 minutes stirring often to make sure the chutney does not stick and burn at the bottom of the pan. If the chutney gets too thick, add a little water.
The chutney is ready when the liquid has reduced so that it is the right consistency. Remove from heat and set aside to cool. As the chutney cools stir it a little to distribute the moisture.
Spoon the chutney into sterilised jars. This amount makes 1-2 jars – I usually make double and keep it in the fridge.
Leave the chutney to mature for a couple of days before using.
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