1 lb (455 g) dried apricots
3.cloves garlic
1 teaspoon sea salt
1/2 lb (225 g) preserved ginger
2 lb (900 g) dates
1 lb (455 g) sultanas
1 lb (455 g) soft brown sugar
Apple cider vinegar
Walnuts (optional)
3.cloves garlic
1 teaspoon sea salt
1/2 lb (225 g) preserved ginger
2 lb (900 g) dates
1 lb (455 g) sultanas
1 lb (455 g) soft brown sugar
Apple cider vinegar
Walnuts (optional)
method
1. Soak the apricots.
2. Crush the garlic with a teaspoon of sea salt.
3. Chop the ginger.
4. Cook all ingredients together until the flavours are blended. This takes about two hours.
5. Store the chutney in glass jars or stoneware containers with well-fitting lids (vinegar will corrode metal lids) . Put the clean jars into a very slow oven to dry and warm, 225°F ( 100°C) gas mark 1/4. Fill the warm jars with the hot chutney and put the lids on at once.Label and date the chutney, and store in a cool, dark place, or the refrigerator. Do not keep for longer than 1 week because of the low vinegar and sugar content.
2. Crush the garlic with a teaspoon of sea salt.
3. Chop the ginger.
4. Cook all ingredients together until the flavours are blended. This takes about two hours.
5. Store the chutney in glass jars or stoneware containers with well-fitting lids (vinegar will corrode metal lids) . Put the clean jars into a very slow oven to dry and warm, 225°F ( 100°C) gas mark 1/4. Fill the warm jars with the hot chutney and put the lids on at once.Label and date the chutney, and store in a cool, dark place, or the refrigerator. Do not keep for longer than 1 week because of the low vinegar and sugar content.
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