This storecupboard chutney can be made at any time of year to complement cold meats and cheeses.
75g/2¾oz golden caster sugar
50ml/1¾fl oz cider vinegar
50ml/1¾fl oz white wine
1 small red onion, finely chopped
1 clove garlic, peeled and crushed
6 large dries prunes, roughly chopped
2 tsp ginger conserve
salt and freshly ground pepper
Dissolve the sugar in the cider vinegar and wine over a low heat.
Add the red onion and garlic and bring to the boil.
Add the remaining ingredients, reduce the heat and simmer for 15-20 minutes until the liquid is reduced by half. Serve.
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How to make chutney
Beetroot and ginger chutney
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