Name: Spiced apricot chutney
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Makes 2kg
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

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Spiced apricot chutney

Spiced apricot chutney

Mary Cadogan

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Makes 2kg

Easy

Prep: 20 mins

Cook: 40 mins - 45 mins

A star rating of 4.5 out of 5.8 ratingsRate

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Flavour tangy chutney with Chinese five-spice powder and paprika for an Asian-influenced condiment to serve with cheese and meat

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per tbsp

kcal24
fat0g

low
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.

Recipe from Good Food magazine, July 2014

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A star rating of 4.5 out of 5.8 ratings

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