Apricot & ginger chutney

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Results 21-28

• Bronnie

  27 November 2011

  Bronnie commented on this recipe

  how long can you keep this chutney?? I would like to give it as a Christmas present!!!

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• Firebird

  28 November 2011

  Firebird commented on this recipe

  I have sent an email to Good Food asking the question you all need the answer for!! Will let u know if I get a reply.

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• lurvlyloz

  06 December 2011

  lurvlyloz rated and commented on this recipe

  

  Made this last night for my christmas hampers. only made two jars which was a little disapointing but was very nice and quick and easy to make.

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• jogee

  13 December 2011

  jogee commented on this recipe

  This is a delish recipe.gorgous over grilled fish,calamari,any indian curry.we add a nice red chili pepper in each jar.However..unless you plan to use this straight away..it should be processed in a hot water bath for 10 minutes ..actually canned.When we make this we make about 20 jars.So,we do not let the chutney cool down,we fill HOT jars with rubber seal lids,with hot chutney..tighten lids and place in a hot water bath for the 10 min.they will seal and keep for one year!!Worth the effort.If you do not choose this way,they will keep in the fridge for about a month.Hope this is helpful.

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• jogee

  13 December 2011

  jogee rated and commented on this recipe

  

  We used mangos instead of Apricots..we cannot get Apricots in Zanzibar,but plenty of mangos,added a red chili pepper to each jar as we like abit of a kick and it looks pretty,tumeric,and canned it,using the traditional 10 minute hot water bath !So this way I have plenty when I need it or want it.Keeps for one year..but only about a month in the fridge once opened or NOT canned. Excellent on grilled fish,Calamari,really yummy!Hope this is helpful!

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• liz52

  30 July 2012

  liz52 commented on this recipe

  Have not made it but it lacks the vinegar and the sugar for it to keep as long as a normal chutney. It is irritating when such advice is not available and no-one answers the question.

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• Linds

  28 August 2012

  Linds commented on this recipe

  re: how long it last for. It says below the recipe:- STORAGE: 'This fresh chutney is designed to be eaten within 5 days of cooking. It has a small amount of vinegar in, but not enough to preserve the other ingredients. Store the chutney in the fridge.'

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• Olka

  09 February 2013

  Olka rated and commented on this recipe

  

  I've done it and used only half a sugar and it is enough. Perfect with roasted herby pork loin.

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Ingredients

• 1 tsp olive oil
• 1 onion , finely chopped
• 1 garlic clove , crushed
• 175g dried apricots , finely chopped
• 50g sultanas
• 1 tsp grated fresh root ginger
• 150ml orange juice
• 1 tbsp cider vinegar
• 2 tbsp light brown sugar

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 5 mins

Cook 25 mins

Ingredients

• 1 tsp olive oil
• 1 onion , finely chopped
• 1 garlic clove , crushed
• 175g dried apricots , finely chopped
• 50g sultanas
• 1 tsp grated fresh root ginger
• 150ml orange juice
• 1 tbsp cider vinegar
• 2 tbsp light brown sugar

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