Red wine and raisin chutney

Photographer: Adam
makes 1 jar or 1 250 ml container

My favourite of all red wines is pinot noir. I was once told in my younger years that once you begin to drink red you’ll always favour red. Being that I didn’t really drink wine or if I did stuck to white I didn’t quite believe this statement.

But now I fully understand. Red is by far superior and best enjoyed with a delicious antipasto platter or selection of cheeses. What better to accompany such items than tart chutney? Here is my version of a red wine and raisin chutney. Best served with Gouda and garlic oiled toasted ciabatta and of course your favourite red.

INGREDIENTS

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1 Tbsp of vegetable oil
3 shallots finely sliced
¼ cup balsamic vinegar
½ cup of brown sugar
2 apples peeled and finely diced into 1cm cubes (red delicious or brae burn preferably)
¼ cup of raisins
¼ cup of cranberries
¼ cup of finely chopped dried apricots
2 cups of red wine (a cheap Shiraz or cabernet sauvignon would be good)
1 Tbsp of pickling spice

METHOD

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1. Bring the oil to heat in a medium saucepan, add onions and sweat until translucent.
2. Let the onions continue to cook and caramelize for 15-20 minutes, then add in the brown sugar and balsamic vinegar. Stir this mixture until the sugar has dissolved.
3. Add in the remaining ingredients stirring well to combine. Bring to a rolling boil then reduce to a simmer. Let simmer for 2 hours continuously checking and adding more wine if necessary.
4. Once the mixture has simmered for the set amount of time and resembles a rich smelling jam/paste removed from heat and let cool. You can either just store the chutney in plastic containers and keep it refrigerated or bottle it. Bottling will require sterilising of jars and proper sealing.

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