Apricot, Date and Ginger Chutney

This is a deliciously fruity chutney, infused with subtle notes of ginger. It creates a warm, balanced flavour that pairs beautifully with sandwiches, cheeseboards, and bruschetta.

It's simple to make and far more flavourful than any store-bought version. When sealed in sterilised jars, it keeps well for months - making it perfect for always having a homemade condiment on hand.

Ingredients:

Makes approximately 500ml

• 110g (3 1/2 oz) dried apricots
• 200g (7 oz) pitted dates, chopped
• 35g (1 oz) preserved ginger, sliced
• 2 cloves garlic, crushed
• 110g (3 1/2 oz) sultanas
• 110g (3 1/2 oz) brown sugar
• 250ml (8 fl oz) white vinegar
• 1/2 teaspoon mixed spice

Method:

• Soak the dried apricots in boiling water for about 15 minutes.
• Chop the apricots into smaller chunks.
• Place all the ingredients in a medium sized pot and bring it to the boil over a medium heat.
• Once it's boiling, turn down the heat and simmer for about 30 minutes.
• Sterilise a few glass jars in preparation for storage.
• Spoon in the relish and seal the jars.