I have decided to be daring this month and join in with the Tea Time…
I admit it, I am a hoarder. My kitchen cupboards are filled with half used packets that I bought to create a recipe, then never got round to using the rest. This weekend I decided to open my cupboards and use what I had instead of buying more ingredients. It really is amazing what I found in there. Two things I did find was a packet of dried cranberries and a packet of cooking dates. I had bought the cooking dates to make date flapjacks but at the time I got two packets. I fancied making something savoury so I hit on the idea of making Date and Cranberry Chutney. I have never tried making chutney before so I was a bit concerned about how it would work. Chutney has always been on my that is too difficult to make list, along with jam. I was surprised how easy it was.
My husband didn’t believe I had made it myself and said it tasted much better than shop bought, praise indeed. Now I know how to make chutney there will be no stopping me and I shall be trying other combinations.
Date and Cranberry Chutney Recipe
- 250g (8oz) dates
- 100g (4oz) dried cranberries
- 175ml (6 fl oz) cider vinegar
- 1 tsp ginger root
- 45g (2oz) onion
- 1 chilli pepper
- 7 tablespoons runny honey
- 1 teaspoon cloves
- ½ teaspoon mixed spice
- Pour ½ cup of water over the dried cranberries and dates and leave to soak.
- While they are soaking chop the onions and the chilli into small chunks and grate the ginger root.
- Add all the ingredients into a pan and bring to the boil.
- Leave to simmer for 30 – 40 minutes until the chutney is thick.
- Sterilise a jar using boiling water and spoon the chutney inside.
The chutney is lovely served with cheese, ham or chicken.