Apricot And Cranberry Chutney

¾ cup cider vinegar

¾ cup water

250 g dried apricots, chopped

200 g dried pitted dates, roughly chopped

½ cup sugar

100 g craisins

4 red chillies

1 cinnamon stick

1 tsp ground ginger

½ tsp ground allspice

½ tsp salt

1 pinch ground cloves

1

Place the vinegar, water, apricots, dates, sugar, craisins, chillies, cinnamon stick, ginger, allspice, salt and cloves in a medium saucepan. Bring to the boil over high heat, stirring, until the sugar dissolves. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, for 8 minutes or until the mixture is soft and thick.

2

Use a clean spoon to place the hot chutney into clean jars (avoid using jars with plastic lids), seal, invert for 2 minutes, then turn upright. Allow the mixture to cool slightly before placing in the fridge until required.

Serving size: Entire recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.