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