Description
Have you ever tried a dried apricot chutney? This easy homemade chutney is the perfect blend of fruity and spicy. Best served as part of a cheeseboard but goes great with meat too.
Ingredients
Units
Scale
Soaked Apricots
- 1 3/4l (7 cups) water
- 750g (6 cups) dried apricots
Apricot Chutney
- 4 onions
- 1 cup sultanas
- 2 1/2 cups brown sugar, firmly packed
- 1 tbsp mustard seeds
- 3 red chillies, finely chopped
- 500ml (2 cups) malt vinegar
- 1 orange, juice and zest
- 1 tsp ground coriander
- 1 tsp ground cumin
Instructions
Soaking the Dried Apricots
- Place the apricots in a large bowl and cover with the measured water. Ensure everything is submerged.
- Cover the bowl and leave to stand overnight.
Cooking the Apricot Chutney
- Tip the soaked apricots and any remaining liquid in a large saucepan.
- Add the rest of the ingredients to the apricots.
- Stir, over a medium heat, until all sugar has been dissolved.
- Bring to a boil then lower the heat until a simmering point has been reached.
- Continue to cook, uncovered, for 1½ hours, or until the chutney has thickened.
- Season to taste, then 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!
- Once opened, keep the chutney in the fridge and consume within 3 weeks.
Notes
- [Optional] Once the chutney has finished cooking, you can add ½ cup of chopped pecans, walnuts or almonds. Stir, then bottle immediately.
- You can substitute the malt vinegar with white vinegar.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Condiment
- Method: Boil
- Cuisine: South African
Nutrition
- Serving Size:
- Calories: 670
- Sugar: 146.5 g
- Sodium: 51.3 mg
- Fat: 1.3 g
- Saturated Fat: 0.1 g
- Trans Fat: 0 g
- Carbohydrates: 168.5 g
- Fiber: 11.1 g
- Protein: 6.1 g
- Cholesterol: 0 mg