Kate’s favourite Norfolk fruit chutney
Norfolk fruit chutney recipe
NZ Life & Leisure editor Kate Coughlan has been making this delicious chutney for more than 30 years. First published in The Complete Book of Preserving by Marye Cameron-Smith, it’s the perfect use of surplus summer stone-fruit and is excellent paired with cheddar cheese.
1 kg/2 lb dried apricots, soaked overnight, drained and chopped
1 kg/2 lb cooking apples, peeled, cored and chopped
6 plums, peeled, halved, stoned and chopped
Onions 2 Medium, finely chopped
250 g raisins
5 cm piece root ginger, peeled and finely diced
Nutmeg 1 teaspoon, grated
Ground allspice 3/4 teaspoon
Dry mustard 3/4 teaspoon
Finely-grated rind of 1 large lemon
Finely-grated rind of 2 oranges
750 ml white wine vinegar
500 g sugar
500 g soft brown sugar
Put the apricots, apples, plums, onions, raisins, ginger, nutmeg, allspice, mustard, lemon rind, orange juice and rind and 600 ml of the vinegar in a large saucepan.
Bring to the boil, stirring, then simmer gently for 1 to 1.5 hours or until the fruit mixture is soft and pulpy.
Stir in the sugars and remaining vinegar and simmer, stirring occasionally, for a further 45 to 50 minutes or until the chutney is very thick.
Ladle into warmed jam jars.
Seal with vinegar-proof covers and secure with 1 rubber bands.
Label and store in a cool, dry, dark place for at least 6 weeks before serving.
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