A few days ago we shared the start of our fruit and nut foraging season - the nuts are for Christmas. Yes, we mentioned it, start crying it's 111 days away and we're laying down our winter kitchen - the great thing about learning to jam, chutney and pickle (and yes, even freeze) means that we can go out and #forage for #freefood. Consider those hashtags, aren't they cool? Just because we put a silly hashtag against free food, you're interested and we bet you have never tasted a chutney that was free and so tasty as this one.
Life on Pig Row's Cherry Plum Chutney
4 medium onions – roughly chopped.
1400g mixed sultana and raisins (you can substitute for other dried fruit too, our favourite are prunes).
1200ml spiced malt vinegar (or malt vinegar with a pinch of allspice). The great thing about using malt vinegar is that it is cheap to buy in large quantities)
1kg brown sugar
30g ground ginger
1 tsp cayenne pepper (you can also do 50:50 paprika and dried chilli)