Richard Corrigan’s Mustard Fruits Chutney

Posted on
South Yorkshire Food


  • 250 ml water
  • 400 gms dark brown sugar
  • 100 ml cider vinegar
  • piece of cinnamon
  • 3-4 cloves
  • 30 gms dry mustard powder
  • peel of one lemon
  • 50 gms dried cranberries
  • 200 gms mixed peel
  • 400 gms dried fruits in small pieces; figs, dates, apricots, pears...


  1. Mix all the ingredients in a pot and cook on a low heat for 20 minutes with the lid on.
  2. Spoon the mixture into sterilised jars and seal while hot. Invert the jars until cool. Store in a cool dry place.
  3. Serve Mustard Fruits with ham or cold meats. Refrigerate after opening.

Comments are closed.