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I found this chutney recipe on Angela's cooking blog, A spoonful of sugar, although the recipe is originally from one of Sue Kreitzman's books. It's dead easy to make, and tastes great, very piquant. I ate it in a sandwich with goat's cheese, bitter leaves and cherry tomatoes, on slices of home-made Grant loaf made with spelt flour, most delicious.
| 1/2 red chilli, deseeded and finely chopped |
| 1/2 green chilli, deseeded and finely chopped |
| 8 juicy ready-to-eat dried figs, stemmed and cut into 8 pieces each |
| 5 dry-packed sun-dried tomatoes, roughly chopped |
| 1/2 inch piece of fresh ginger, peeled and very finely chopped |
| 3-4 garlic cloves, peeled and chopped |
| juice and grated rind of 1/2 an orange |
| diced flesh of half an orange |
| juice and grated rind of 1/2 a lime |
| 1 tablespoon Worcestershire sauce |
| several dashes of Tabasco sauce, to taste |
| 1 tablespoon balsamic vinegar |
| 1/2 teaspoon paprika |
| 1/2 teaspoon ground cumin |
| 300 ml vegetable stock |
| 1 tablespoon fresh flat-leaf parsley, chopped |
| 1 tablesooon fresh corinader, chopped |
Put all the ingredients other than the fresh herbs in a pan. Bring to a simmer and cook for approximately 10 minutes, until the mixture becomes thickened and syrupy. Stir in the herbs and leave to cool, then transfer to a clean container and refrigerate.
The chutney will keep in the fridge for about a week.
20 January 2004
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