Leek and Sultana Chutney

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Leek and Sultana Chutney

1 oz unsalted butter

1/2 leek, the white chopped

1 tbsp brown sugar

1 orange, juice and zest

2 tbsp white wine vinegar

5 1/2 oz sultanas

 

 

 

To make the chutney, melt the butter in a frying pan. Add the leek and

soften for 2 minutes. Add the brown sugar and allow it to melt and

caramelise.

 

Add the orange juice, zest, white wine vinegar and sultanas. Reduce to

a thick chutney consistency.

 

Author: by Lesley Waters from Ready Steady Cook

Source: BBC Food

Formatted by Chupa Babi in MC: 11.12.06

 

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