Indian Fruit Chutney

Chutney originated from India. It is a savoury condiment which can vary according to the region where it is made. It can also vary according to what you have in your cupboard. Think of it as a spicy relish or jam, made with various spices. A dish I usually prepare in the fall when apples and pears abound. I usually double the recipe as it keeps for a long time in the refrigerator. Chutneys can accompany a multitude of dishes; not only Indian. It is a wonderful addition to any grilled meat or cold cuts.

150 Gr. pitted ready-to-eat prunes chopped roughly
150 Gr. dried apricots chopped roughly
300 Gr. Sultanas Raisins
150 Gr. Corinthian raisins
1 Large onion diced roughly
200 Gr. Brown Sugar
4 Tablespoons Molasses (if you have)
1 Tablespoon Mustard Seeds
1 Tablespoon ground Allspice
1 Teaspoon Chilli Flakes
2 Cups Cider Vinegar
1 2cm Ginger peeled & grated
Salt & Pepper to taste

In a medium size heavy base saucepan, stir all the ingredients and set the heat at medium-low. Slowly melt the sugar and when melted, increase the heat to medium-high and cook at a soft boil for about 45 minutes to an hour.
The preparation will thicken and become like a jam. This is what you want.
Pour in small jars and keep in the fridge up to 3 months.
Chutney is a wonderful condiment to accompany appetizers such as samosas and dumplings. It also goes very well with a grilled meat and cold cuts. I also often use it instead of mayonnaise in a sandwich.

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