Chutney, one my favorite things I have had here. Chutney is of indian origin, eaten as an accompaniment to the main dish, often with curry here. It is the perfect balance of sweet, sour, and savory. It goes perfectly with curries and stews. 

Now this is a long commitment, definitely set aside. A day because we though it would take about 3 hours but it ended up needing to cook for 6 hours, and then we had to jar it. It was a fun process and a yummy outcome! The chutney we made was inspired by (this recipe). We used up a lot of what was in the pantry and all the left over fruit we had so feel free to use whatever you. Have and you can have it be as simple or as complex as you would like. In ours the flavors really ended up working well together.

500g oranges

300g apples

100g limes

1kg onions

500g dates

200g apricots

500g prunes

950g sugar

Golden syrup

2 L malt vinegar

Preserved lemons

1. Zest the the oranges, peel and remove pith, finely chop orange flesh. Chop rest of fruit into bitesized pieces.

2. In a large pot, add sugar, golden syrup, salt and vinegar. Bring to a boil, stirrling to dissolve sugar.

3. Add your fruits and onions into the vinegar mixture, add half of the orange zest.

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Let this simmer on low heat, stirring occasionally. Ours took abot 6 hours, may very depending on how much you are making.

As it cooks, taste chuteny, add in indreindents as you please, we added some mince meat mix, and preserved lemons to balance the flavor. When the chutney has reached the desired thickness (should resemble a jam/sauce texture when cooled), add rest of orange zest.

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You can now jar your chutney, we used old jam jars and sterilized them in the dishwasher. Make sure both the chutney and the jars are warm as you do this. Close jars and they should self-seal over the next few hours. 

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Serve up with you favorite curry, cheese, toast, whatever you feel!