I was very taken, watching HFW and the River Cottage Christmas Fayre programme, with his Christmas Chutney. But when I went looking for it, it was the one recipe that wasn’t up on his website, bah humbug.
I’ve been meaning to try some recipes from my new (second-hand) copy of Jams, Pickles and Chutneys, and there’s one in there for Dried Fruit Chutney.
So from what I remembered from the telly, what I’d got in the cupboard, and using quantities from the book, I took:
8 oz baby dried figs, cut roughly
8 oz dried sweetened cranberries
4 oz pitted prunes
4 oz raisins
soaked together for about 20 mins with the grated rind of 2 oranges and the juice of half an orange
While that’s soaking, chop 12 oz each onions and apples. That was about 3 onions, 1 Bramley and a couple of red eating apples. Add 4 small cloves of crushed garlic. Fry them in a tiny tiny drop of oil, just to get them started, until they’re soft and you can’t smell the raw onion any more.
Tip in the fruit and juice, and add about half a pint of cider vinegar along with the rest of the juice from the 2 oranges. Stir and cook until the fruit is starting to plump up and soften and the vinegar is getting well absorbed.
Add another half pint of cider vinegar, and 2 good tablespoons of balsamic glaze flavoured with orange oil.
Bung in the spices:
a thumb joint sized piece of fresh ginger, chopped small
1 tsp salt
1 tsp ground coriander
0.5 tsp ground cloves
2 tsps ground cardamom
2 tsps ground ginger
Stir all up well, let it come back to simmer and stir in, slowly, 24 oz muscovado sugar.
Simmer slowly until it’s thick and pulpy.
Update: it made a very large and two smaller jars. Dark and fruity, almost chewy in spots. It was ready to eat straight away, but about 6 weeks down the line the ginger is starting to come through more and the flavours are really developing. It’s not dried out as much as I was afraid it would, but it’s not a sopping wet chutney. Just right for cheese sandwiches.