This is the easiest chutney to make and will last a good couple of weeks in the fridge. It's particularly tasty because of the marriage of sweet dried fruits and sour vinegars. Don't just save it for a ploughman's, it's superb served warm with a juicy piece of salmon.
a knob of butter
30 shallots
3 tbsp olive or rapeseed oil
2 garlic cloves
4 bushy sprigs thyme
3 tbsp cider vinegar
125g raisins or sultanas
4 tbsp light muscovado sugar
1 tsp allspice berries
1 tsp mustard seeds
salt and freshly ground black pepper
2 salmon fillets
Set the oven at 190C/375F/Gas 5.
Boil the shallots for 10-15 minutes, which will make it easier to get the skins off. Drain, peel and halve them. Warm the olive oil and butter in a small roasting tin or baking dish. Peel the garlic, add to the butter then put in the shallots and the thyme leaves, stripped from their stems. Add the cider vinegar, an equal amount of water, the raisins or sultanas, the muscovado sugar, allspice berries and mustard seeds. Season with salt and black pepper and bake for forty – forty-five minutes, stirring once or twice, until the shallots are sticky and sweet-sour. If they are browning too quickly, then cover with tin foil.
Place the salmon fillets on the chutney, trickle or brush with oil, then bake for a further 10 minutes. Serve with watercress.
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