Nau Rattan Chutney

An appetising spicy fruit chutney from Tim McRoberts - fantastic with plain rice or cold meats
Nau Rattan Chutney
  • Rating:
  • Serves: 6
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: medium

Ingredients

main

  • 1 banana, diced
  • 1 apple
  • 120 g dried dates, uartered
  • 120 g raisins
  • 120 g dried apricots, quartered
  • 120 g dried cranberries
  • 200 g muscovado sugar
  • 60g fresh ginger, crushed
  • 2 dried red chillies
  • 175 ml cider vinegar
  • 125 ml cognac
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 60 g slivered almonds

Method

1. Put the banana, apple, dates, raisins, apricots and cranberries in a saucepan with the sugar, ginger, chillies and vinegar. Bring to the boil then reduce the heat and simmer for 10 minutes.

2. Pour in the cognac and ignite with a long match. Allow the flames to die down and remove from the heat.

3. Dry-fry the cumin and fennel seeds, and slivered almonds, in a heavy-based pan without any oil over low heat until lightly toasted. Toss frequently taking care not to burn the mixture as it can turn very quickly.

4. Stir the nut mixture into the hot fruit and allow to cool.

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