Norfolk fruit chutney recipe

NZ Life & Leisure editor Kate Coughlan has been making this delicious chutney for more than 30 years. First published in The Complete Book of Preserving by Marye Cameron-Smith, it’s the perfect use of surplus summer stone-fruit and is excellent paired with cheddar cheese.

Ingredients

1 kg/2 lb dried apricots, soaked overnight, drained and chopped
1 kg/2 lb cooking apples, peeled, cored and chopped
6 plums, peeled, halved, stoned and chopped
2 medium onions, finely chopped
250g raisins
5 cm piece root ginger, peeled and finely diced
1 teaspoon nutmeg, grated
3/4 teaspoon ground allspice
3/4 teaspoon mustard powder
1 large lemon rind, finely grated
2 orange rinds, finely grated
750 ml white wine vinegar
500g sugar
500g soft brown sugar

Method

Put the apricots, apples, plums, onions, raisins, ginger, nutmeg, allspice, mustard, lemon rind, orange juice and rind and 600 ml of the vinegar in a large saucepan.

Bring to the boil, stirring, then simmer gently for 1 to 1.5 hours or until the fruit mixture is soft and pulpy. Stir in the sugars and remaining vinegar and simmer, stirring occasionally, for a further 45 to 50 minutes or until the chutney is very thick.

Ladle into warmed jam jars. Seal with vinegar-proof covers and secure with 1 rubber bands.

Label and store in a cool, dry, dark place for at least 6 weeks before serving.