Description
Make your very own apricot chutney! A glut of apricots is used. The recipe is gently spiced and plenty of variations given.
Ingredients
Units
Scale
- 1.5kg (6 1/2 cups) fresh apricots, halved
- 500g (3 cups) onions, chopped
- 500ml (2 cups) white vinegar
- 750g (3 3/4 cups) sugar
- 6g (1 tsp) salt
- 2g (1 tsp) ground nutmeg
- 2g (1 tsp) mixed spice
- 2g (1 tsp) ground cloves
- 2g (1 tsp) cayenne pepper
- 2g (1 tsp) curry powder
Instructions
- Remove the stones from the apricots then chop the halves roughly.
- Place all the ingredients in a large, heavy bottomed pot and bring to a boil.
- Lower the heat to a simmer and cook uncovered for 1 hour. Give it a stir every now and then.
- If the chutney hasn’t thickened, cook for 10 minutes more or until no excess liquid is detected.
- Spoon into hot, sterilised jars. Seal and then let it cool down.
- This chutney doesn’t need maturing and can be eaten at once. Enjoy!
Notes
- Instead of white vinegar, you can use apple cider vinegar.
- If kept in a cool, dry and dark place, this chutney will keep for up to 2 years.
- Once opened, keep the chutney in the fridge and consume within 3 weeks.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Condiment
- Method: Boiling
- Cuisine: American