VIVIAN’S DATE AND APRICOT CHUTNEY

MAKES ABOUT 1.7KG

This is from Vivian — an incredible chef I was lucky to work with one special weekend in South Africa on a game farm. I learnt so many things from her that weekend many years ago that I use in my kitchen to this day. This recipe is made with dried apricots — I sometimes make it with fresh apricots when they are in season. (Leave out the soaking then, use 250ml (1 cup) of water in total, and add a bit more sugar.) This chutney needs at least a few days in the fridge after making so it mellows wonderfully. Great with chicken drumsticks and amazing when served with lamb chops or meatballs.

700g dried apricots, chopped

80g raisins

350ml white wine vinegar

70g ginger, peeled

250g dates (weight with pips) seeded and chopped up 125g soft dark brown sugar

12.5ml (2½ tsp) salt

7.5ml (1½ tsp) mustard seeds

2.5ml (½ tsp) chilli powder, or to your taste

1 Cover the dried apricots with 250ml (1 cup) of hot water. Leave them to soak for an hour, and then put them with the liquid into a wide heavy-bottomed pot — the kind you would use for jam. Add the raisins and vinegar. Bring to a slow boil and simmer for 15 minutes covered.

2 Pound the ginger in a mortar to a paste (it will be about 45ml — 3 tbsp). Add to the pot along with the dates, sugar, salt, mustard seeds, chilli and 500ml (2 cups) of hot water. Bring back up to a bubble, then lower the heat and simmer with the lid slightly open until it melts into a united chutney (this should take about 45 minutes). Stir often, adding a little more hot water if it seems thick. Mash down on the fruit with a potato masher and if you have a simmer mat, use it once the chutney has started thickening. It should be thick, soft and jammy, but not too tight.

3 Divide between three sterilised jars while still hot and seal. Store in the fridge (it will keep for a couple of months).