Fruit Chutney

THIS CHUTNEY IS SOFT, GOOEY AND EDGY, SO IT’S WELL SUITED TO HOT CURRIES AND BREADS, BUT CHEEKILY SITS WELL IN CHEESE SANDWICHES OR AS PART OF A CHEESE BOARD.

SERVES 4 | PREPARATION TIME: 30 MINUTES | COOKING TIME: 20 MINUTES

FRESH

1 garlic clove, crushed

½ teaspoon grated ginger

3 tablespoons tamarind pulp

60g finely chopped pears

60g finely chopped apples

SPICES

½ teaspoon ground turmeric

2 teaspoons chilli powder

1 teaspoon toasted cumin seeds

½ teaspoon black salt or chaat masala

PANTRY/LARDER

55g dried pitted dates, finely chopped

180g raisins

180ml cider vinegar

3 tablespoons soft brown sugar

salt, to taste

1. Place all the ingredients and 4 tablespoons water, in a heavy-based saucepan over a low–medium heat and stir constantly until the sugar has dissolved.

2. Reduce the heat to low and simmer gently, stirring frequently for about 20 minutes, periodically checking if any extra water is needed, or until the fruit is soft.

3. Remove the pan from the heat and cool completely. Place in a sterilised jar with a tight-fitting lid and refrigerate for 5–6 weeks.