Meals and Courses

  • 750 g (1½ lb) sweet potatoes, peeled and diced
  • 500 g (1 lb) onions, chopped
  • 250 g (8 oz) sultanas
  • 250 g (8 oz) carrots, coarsely grated
  • 2 oranges, finely chopped, including pith and peel
  • 4 garlic cloves, finely chopped
  • 45 g sachet tamarind pulp
  • 300 g (10 oz) light muscovado sugar
  • 750 ml (1¼ pints) distilled malt vinegar
  • 1½ teaspoons dried crushed chillies
  • 1 teaspoon salt
  • 1 teaspoon black pepper, roughly crushed

Add all the ingredients to a preserving pan, cover and cook gently for 1 hour, stirring from time to time. Remove the lid and cook for ¾–1 hour, stirring more frequently towards the end of cooking as the chutney thickens.

Ladle into warm, dry jars, filling to the very top and pressing down well. Disperse any air pockets with a skewer or small knife and cover with screw-top lids. Label and leave to mature in a cool, dark place for at least 3 weeks.

To serve, this chutney will enhance any cheeseboard.

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