Summer Fruit Chutney

Ease of Preparation: Easy

Time of Preparation: 5 minutes

Yield: 4 servings

Ingredients:

• 2 cups poached summer fruit (500 millilitres)
• ½ cup sherry vinegar (125 millilitres)
• 1 chili, de-seeded and fine diced
• 4 ounces whole blanched almonds (125 grams)

Method:

Drain any excess syrup from the fruit by putting the poached fruit in a sieve suspended over a bowl. Allow draining for a couple of minutes. Discard the juice or drink it.

Put the fruit in the bowl and mix the sherry vinegar in with it. Add the chili. Mix well. Break the whole almonds in two (large pieces) and stir them in as well.

Serve with cold meats or a summer buffet.