Christmas Chutney

Christmas Chutney

A Michael Barry Recipe from Radio Times, Dec 1992

Makes approx 4 x 1lb jars

3lbs seedless grapes

1lb spanish onions

2 red peppers

2 green peppers

½lb (225g) dried apricots

grated rind and juice of 1 lemon (preferably unwaxed)

½pt (300ml) cider vinegar or white wine vinegar

1 oz mustard seed

6 peppercorns

6 allspice berries

2 dried red chillies

½lb (225g) soft brown sugar

1 dessertsp salt

Pull the grapes off the stalks.  Peel and chop the onions until very fine.  De-seed and trim the peppers and cut into ¼" dice. Cut apricots into ¼" dice.

Put fruit, vegetables and lemon rind and juice into a stainless steel or non-stick pan.  Add vinegar and mustard seed.  Crack peppercorns and allspice berries in a mortar or put them through a pepper mill, they should be ground but not finely, then add to the pan.

Bring the pan gently to the boil, stirring thoroughly and pressing some of the grapes against the side with a wooden spoon so they are lightly crushed.  Simmer for 25-30 mins until all the vegetables are cooked.  Allow to cool and stir in the sugar.

Bring gently to the boil again and cook for 5-10 mins. Add the salt and stir until dissolved.  The chutney should be thick but not solid at this stage.

Bottle in sterilised jars, screwing the lids down after the chutney has cooled and store at least 2 weeks and up to three months before consuming.