Last minute Christmas chutney recipe
 Liven up your buffet table and use up any dried fruit left over from your Christmas baking in this instant chutney. 1 tbsp sunflower oil2 red onions, sliced2 garlic cloves, finely chopped2 tsp finely chopped fresh root ginger (or stem ginger in syrup, drained and finely chopped)200g/7oz ready to eat dried apricots, quartered150g/5½oz soft dried figs, quartered 100g/3½oz raisins 150g/5½oz demerara sugar150ml/5fl oz white wine vinegar¼ whole nutmeg, finely grated1 cinnamon stick1 tsp sea salt flakesfreshly ground black pepper 1 tbsp sunflower oil 2 red onions, sliced 2 garlic cloves, finely chopped 2 tsp finely chopped fresh root ginger (or stem ginger in syrup, drained and finely chopped) 200g/7oz ready to eat dried apricots, quartered 150g/5½oz soft dried figs, quartered 100g/3½oz raisins 150g/5½oz demerara sugar 150ml/5fl oz white wine vinegar ¼ whole nutmeg, finely grated 1 cinnamon stick 1 tsp sea salt flakes freshly ground black pepper Method Heat the oil in a large non-reactive saucepan and fry the onions over a low heat for 10 minutes, or until very soft but not coloured.Add the garlic and ginger, and cook for a further 2-3 minutes.Increase the heat slightly and fry for a further 4-5 minutes, until the onions begin to brown, stirring constantly.Add the apricots, figs and raisins to the pan and cook for 2-3 minutes, or until the dried fruit begins to plump up a little. Sprinkle over the sugar, add the vinegar, spices and season to taste with salt and freshly ground black pepper.Stir well and bring to a gentle simmer, and cook, uncovered, for 30 minutes, stirring occasionally. (The chutney is more likely to stick towards the end of the cooking time so pay particular attention to stirring then.)The chutney is ready when the liquid has reduced to just 4-5 tablespoons, and the fruit looks plump and glossy. Remove from the heat and set aside to cool. As the chutney cools stir it a little to distribute the moisture.Spoon the chutney into sterilised jars. Heat the oil in a large non-reactive saucepan and fry the onions over a low heat for 10 minutes, or until very soft but not coloured. Heat the oil in a large non-reactive saucepan and fry the onions over a low heat for 10 minutes, or until very soft but not coloured. Add the garlic and ginger, and cook for a further 2-3 minutes. Add the garlic and ginger, and cook for a further 2-3 minutes. Increase the heat slightly and fry for a further 4-5 minutes, until the onions begin to brown, stirring constantly. Increase the heat slightly and fry for a further 4-5 minutes, until the onions begin to brown, stirring constantly. Add the apricots, figs and raisins to the pan and cook for 2-3 minutes, or until the dried fruit begins to plump up a little. Add the apricots, figs and raisins to the pan and cook for 2-3 minutes, or until the dried fruit begins to plump up a little. Sprinkle over the sugar, add the vinegar, spices and season to taste with salt and freshly ground black pepper. Sprinkle over the sugar, add the vinegar, spices and season to taste with salt and freshly ground black pepper. Stir well and bring to a gentle simmer, and cook, uncovered, for 30 minutes, stirring occasionally. (The chutney is more likely to stick towards the end of the cooking time so pay particular attention to stirring then.) Stir well and bring to a gentle simmer, and cook, uncovered, for 30 minutes, stirring occasionally. (The chutney is more likely to stick towards the end of the cooking time so pay particular attention to stirring then.) The chutney is ready when the liquid has reduced to just 4-5 tablespoons, and the fruit looks plump and glossy. Remove from the heat and set aside to cool. As the chutney cools stir it a little to distribute the moisture. The chutney is ready when the liquid has reduced to just 4-5 tablespoons, and the fruit looks plump and glossy. Remove from the heat and set aside to cool. As the chutney cools stir it a little to distribute the moisture. Spoon the chutney into sterilised jars. Spoon the chutney into sterilised jars. Recipe tips To sterilise the jars, wash in very hot water or on the hot cycle of a dishwasher. Preheat the oven to 160C/325F/Gas 3. Place the jars upside down on a baking tray and dry in the oven for 10-15 minutes. The chutney will keep in the fridge, covered well, for up to one month.