Chutney recipe for 4 - 8 people, takes only 40 mins; recipe has apricot, red onion, ginger, apple, red chilli, chinese five-spice powder, paprika, black peppercorn, salt, cider vinegar and granulated sugar.
Spiced apricot chutney
Course: Chutney
Servings
4 - 8
servings
Prep time
20 mins
Ingredients
- Red Chilli: 2 red chillies
- Red Onion: 2 red onions
- Paprika: 1 tsp paprika
- Cider Vinegar: 400ml cider vinegar
- Apricot: 1kg apricot
- Apple: 2 apples
- Ginger: 5cm piece ginger
- Black Peppercorn: 1 tsp coarsely crushed black peppercorn
- Salt: 1 tsp salt
- Granulated Sugar: 450g granulated sugar
- Chinese Five Spice Powder: 1 tsp Chinese five-spice powder
Directions
- 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.
- 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.
- Pot into warm clean jars and label. Store for up to a year in a cool dry place.
