Date & Madeira Chutney

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.

• Ready In: 1 hr 40 mins
• Yields: 2 1/2 pints

Ingredients

• 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

1. Put all ingredients, except the muscovado sugar, into a large saucepan, and.
2. then bring it all gently to the boil.
3. Reduce the heat and add the sugar, stirring continuously until the sugar dissolves.
4. Simmer uncovered for about 1 1/2 hrs, until the mixture is thick.
5. and mushy. Give it a stir from time to time to prevent it sticking to the.
6. bottom of the pan.