Pork & ham pie
Gordon's delicious pork pie recipe is perfect for a buffet, picnic or grown-up lunch box
Spiced apricot chutney
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Makes 2kg
Skip to ingredients
- 1kg apricot
- 2 red onions
- 5cm piece ginger
- 2 apples
- 2 red chillies
- 1 tsp Chinese five-spice powder
- 1 tsp paprika
- 1 tsp coarsely crushed black peppercorn
- 1 tsp salt
- 400ml cider vinegar
- 450g granulated sugar
Nutrition: per tbsp
- kcal24
- fat0glow
- saturates0g
- carbs6g
- sugars6g
- fibre0g
- protein0g
- salt0.1g
Method
step 1
Halve and stone the apricots, then chop them into small pieces. Peel and coarsely chop the onions, ginger and apples, and put in a food processor. Roughly chop the chillies and add to the food processor along with the seeds. Blitz until finely chopped, then tip into a large pan and add the spices, salt and vinegar. Bring to the boil, then turn down and simmer for 10 mins, stirring occasionally.
step 2
Add the apricots and return to the boil. Simmer for a further 10 mins until the apricots are starting to soften, then tip in the sugar and stir until dissolved. Increase the heat and boil for 15-20 mins, stirring occasionally, until the mixture is thick and leaves a brief trail when a wooden spoon is dragged across the base of the pan.
step 3
Pot into warm clean jars and label. Store for up to a year in a cool dry place.
