This storecupboard chutney can be made at any time of year to complement cold meats and cheeses.
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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.