Recipe by Buster's friend
This came via email just in time for Easter ham. Am going to make a batch tomorrow night & let the flavors meld until Easter. Poured into sterilized pint jars & sealed - this chutney will keep in the fridge for a long time, hot water processing should be fine given the amount of vinegar & sugar. The posters note - 1. If you can't get hold of Madeira or fancy something a little different, you can use sherry instead. You could also replace the fresh ginger with 1 tbsp chopped candied ginger for a little more sweetness. 2. Try this recipe using dried figs instead of the dates, or half and half. Also try stirring in the grated zest of 1 orange with the rest of the ingredients for a citrus twist.
- 1 teaspoon salt
- 26 ounces dates, dried & pitted
- 2 onions, finely chopped
- 1 tablespoon ginger, grated fresh
- 6 ounces raisins
- 6 fluid ounces madeira wine
- 2 teaspoons grainy mustard
- 16 fluid ounces malt vinegar
- 1 lb muscovado sugar, light
Directions See How It's Made
- Put all ingredients, except the muscovado sugar, into a large saucepan, and.
- then bring it all gently to the boil.
- Reduce the heat and add the sugar, stirring continuously until the sugar dissolves.
- Simmer uncovered for about 1 1/2 hrs, until the mixture is thick.
- and mushy. Give it a stir from time to time to prevent it sticking to the.
- bottom of the pan.