- 1kg apricot
A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…
- 2 red onion
- 5cm piece ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 apple
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 2 red chilli
- 1 tsp Chinese five-spice powder
- 1 tsp paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 1 tsp coarsely crushed black peppercorn
- 1 tsp salt
- 400ml cider vinegar
- 450g granulated sugar
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.