- Heat the oil in a large pan, add the onions and cook them over a low heat for 15 mins or until softened but not coloured, stirring occasionally.
- Add the garlic and ginger and cook for 5 minutes. Next, add the vinegar, light soft brown sugar, salt and all the dried fruits to the pan.
- Wrap the star anise, cardamom and allspice in the muslin or cloth, tie into a loose bag with string and add to the pan.
- Stir, bring to a simmer and cook, uncovered, over a low heat for 50-60 mins, stirring from time to time, but particularly towards the end of the cooking time when it’s more likely to stick. Stir in the port during the last 15 mins.
- The chutney is ready when the liquid has reduced and only a small amount of sticky syrup surrounds the fruit - it will thicken as it cools. To check, draw a wooden spoon through the chutney and you should be able to see the bottom of the pan. Chunks of fruit should also still be discernible.
- Wash the jars in hot soapy water, rinse thoroughly, then dry them and their lids in a low oven for 10 minutes to sterilise them.
- Discard the spice bag from the pan and fill the warm sterilised jars with the hot chutney.
- Seal immediately with a lid and leave to mature in a cool, dark place, ideally for up to one month, though it will easily last for a few months or more.
If you want more recipes that use Tate and Lyle Sugar this festive season, head here.
For more staples that you can tuck away in your cupboard this November, grab the latest copy of Yours, out every Tuesday.
This is an excellent store cupboard standby, spread it on puff pastry squares, top with cheese and then bake to make a speedy tart
25g (8oz) Tate & Lyle Light Soft Brown Sugar 2 tbsp sunflower oil 225g (8oz) red onions, peeled & roughly chopped 2 cloves garlic, peeled & crushed 2 rounded tsp finely chopped ginger or stem ginger in syrup 310ml (11floz) cider vinegar 25g (1oz) sea salt flakes 150g (5oz) dried prunes, quartered 150g (5oz) pitted dates, roughly chopped 110g (4oz) dried apricots, quartered 75g (3oz) dried cranberries 50g (2oz) dried sour cherries 3 star anise 8 green cardamom pods, lightly crushed 1 rounded tbsp allspice berries 75ml (3floz) port You will also need a small piece of muslin or a clean cloth, some string and 2 x 400g (14oz) jars
Time: 25 mins Serves: 2 x 400g Nutrition: Kcal 59, Fat: 0.8g, Sat fat: 0.3g