Spiced apricot chutney

Spiced apricot chutney

  • Rating: 4 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Makes 2kg

Flavour tangy chutney with Chinese five-spice powder and paprika for an Asian-influenced condiment to serve with cheese and meat

  • Gluten-free
Nutrition: per tbsp
HighlightNutrientUnit
kcal24
low infat0g
saturates0g
carbs6g
sugars6g
fibre0g
protein0g
salt0.1g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Pot into warm clean jars and label. Store for up to a year in a cool dry place.

Goes well with

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    Rating: 4 out of 5.4 ratings
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