Sweet and Hot Dried Fruit Chutney

Makes ±1 litre.



250g dried apricots
250g dates, pitted
250g dried figs
50g citrus peel
150g raisins
125ml (½C) apple juice
400ml vinegar
255g (375ml) Huletts Yellow Sugar
finely grated rind and
juice of 1 lemon
5ml (1t) mixed spice
5ml (1t)ground coriander
2,5ml (½t) cayenne pepper
5ml (1t) salt



  1. Add the vinegar and Huletts Yellow Sugar to the pan.
  2. Stir over a low heat until sugar has dissolved.
  3. Bring the mixture to the boil, reduce the heat and simmer for about 30 minutes, or until the fruit is soft and the chutney fairly thick.
  4. Stir occasionally during cooking.
  5. Stir in the lemon rind and juice, mixed spice, coriander, cayenne pepper and salt.
  6. Simmer for a further 15 minutes, stirring frequently, until the chutney is thick and no excess liquid remains.
  7. Spoon the chutney into warmed, sterilised jars, cover and seal.
  8. Store in a cool, dark place and allow to mature for at least 1 month before eating.
  9. Use within 1 year.
  10. Once opened, store in the refrigerator and use within 2 months.

Delicious with cheese or meat dishes.