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375 g
(plenty for a couple of dinner parties)Easy
40 min
By Jo Pratt
Published 2009
Delicious with a strong Cheddar or blue cheeses.
Place all ingredients in a small saucepan with 100ml water over a medium heat. Stir until the sugar dissolves. Bring to the boil. Cook for 30 minutes until the figs and apricots are thick and syrupy.
Leave to cool and serve with assorted cheeses. The chutney can be stored in a sterile jar in a cool, dark place for 2 to 3 months.