Ingredients
- 600ml red wine
- 850ml red wine vinegar
- 450g light muscovado sugar
- 1.3kg apples, peeled, cored and chopped
- 200g stoned dates, chopped
- 450g onions, peeled and chopped
- 150g cranberries
- 150g figs, chopped
- 125g sultanas
- 3tsp yellow mustard seeds
- 1tsp black pepper
- 2tsp ground cinnamon
- 2tsp English mustard powder
- 2tsp salt
- You will need:
- A preserving pan, sterilised jars and vinegar-proof lids
Instructions
- Place the red wine in the pan. Bring to a boil, stirring until reduced to 200ml, then add the red wine vinegar and sugar, and stir until dissolved. Add the remaining ingredients and stir well. Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring regularly until the chutney is well reduced and thick. Remember that chutneys thicken even more when cold.
- Spoon the chutney into warm sterilised jars and seal.
- Store in a cool dark place for at least 6 weeks before eating. It will last for 3 or 4 months.
