The Best Guide for the Sudbury Area

'Medjool Date and Fruit Chutney' from Alan Paton, The Award Winning Chef

The Chutney with accompaniment

Alan Paton is the Award Winning Executive Head Chef of Stoke by Nayland Hotel, Golf and Spa.

This week I have prepared a fruit chutney that we use on our restaurant cheese plates and sometime accompaniment to terrines, pates and rillette.

MEDJOOL DATE AND FRUIT CHUTNEY

• 1lb of pitted medjool dates
• 2 plums chopped
• 1 pear peeled and chopped
• 1 red apple peeled and grated
• 1 granny smith apple peeled and grated
• 1 medium carrot peeled and grated
• 4 red onions finely sliced
• 4 shallots finely sliced
• 4 glasses of fruity red wine such as shiraz
• ¼ pt of sherry vinegar
• ¼ lb of soft brown sugar
• 2 tblspn of olive oil
• 1 tspn of cinnamon
• 1 tspn of mixed spice
• ½  vanilla pods
• 1 star anise
• ¼ lb of chopped tomato

1. In a heavy based stainless steel pan, warm the oil, add the onions and shallots cook without colour for about 10 mins
2. Add dates, pears and carrot, cook for a further 10 mins
3. Add plums and tomatoes cook till mix becomes pulpy
4. Add remaining dry ingredients and cook for 7-8 mins
5. Add remaining ingredients and cook just below simmering till thick, reduced and sticky
6. Season as required, store in kilner jars or sealed plastic containers

I hope you enjoy it!

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