I picked up the recipe for this spicy condiment years ago when a former roommate handed it out in little jars as a gift to us all. Over the years I’ve adapted it to my own taste, but I’ve taken over her lovely gesture. In small jars with pretty labels it makes a wonderful gift. The recipe makes for quite a large amount and when I made it the other day, I handed it out to my family and friends.
This chutney has an intense sweet and sour flavour with a nice heat from the ginger, making it ideal for spicing up mild-flavoured dishes. It is a perfect accompaniment for cheeses or curries and it is the magic ingredient that gives my kohlrabi salad the wow-factor. And on top of that it’s really easy to make!
Stored in sterilised jars the chutney will keep for up to six months (probably longer, but I like to stay on the safe side). You can use the chutney as soon as it has cooled down, but the flavours intensify if you give them a few weeks to develop, making it even better.
Homemade raisin and ginger chutney – fills about 6 340 g jam jars
- 1 kg raisins, rinsed and drained
- 100 g fresh root ginger, finely chopped
- 600 ml white wine vinegar
- 700 g light brown sugar
- 1 cinnamon stick
- 4 cloves
- 1 tsp. black pepper corns
Plus: sterilised glass jars
In a large pan, mix the raisins and ginger with the vinegar, sugar and cinnamon. Set aside to infuse while you prepare the jars.
Gently heat the raisin mixture and let it simmer for about ten minutes until the raisins are swollen. With a slotted spoon, take the raisins out of the pan and divide them over the warm jars.
Add the cloves and peppercorns to the pan and on a gentle heat reduce the liquid to a thin syrup. Remove the cinnamon, cloves and peppercorns, then pour the syrup over the raisins.
Close the jars and let them cool completely.
Stored unopened in a cool, dark place, the chutney will keep for up to six months. Chill on opening.