Spiced apricot chutney

Spiced apricot chutney

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(3 ratings)

Prep: 20 mins Cook: 40 mins - 45 mins

Easy

Makes 2kg
Flavour tangy chutney with Chinese five-spice powder and paprika for an Asian-influenced condiment to serve with cheese and meat

Nutrition and extra info

  • Gluten-free

Nutrition: per tbsp

  • kcal24
  • fat0g
  • saturates0g
  • carbs6g
  • sugars6g
  • fibre0g
  • protein0g
  • salt0.1g
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Ingredients

  • 1kg apricot
    Apricots

    Apricot

    ay-pree-kot

    A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety…

  • 2 red onions
  • 5cm piece ginger
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 apples
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 2 red chillies
  • 1 tsp Chinese five-spice powder
  • 1 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    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

Method

  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.

  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.

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

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Comments, questions and tips

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NatCupcake's picture
NatCupcake
22nd Aug, 2016
5.05
Made it yesterday, absolutely fantastic, do recommend, only negative point - it took rather long time to thicken but taste is superb!
jarrestr
28th Jul, 2015
0.05
Should have been five stars!!!
jarrestr
28th Jul, 2015
0.05
Really delicious. One of the best Chutneys that I have made, and I have made a few.
katejones2411
11th Jul, 2015
I made this chutney for all my teachers at the end of year 11, and decorated them with some floral cloth and brown paper tags - they were all a huge hit and great fun to make! I can't wait to make it again!
jarrestr
29th Oct, 2014
0.05
Wish I had made more cos fresh apricots are not available all year round. Gave as gifts and everyone thought it was wo derful. Will make again.
IzzzyWizzzy
9th Aug, 2014
5.05
I made this chutney just after the recipe was published in the magazine, when I saw some good-sized French apricots in the greengrocers - and it's fabulous! The chutney did take quite a time to thicken up (and I suspect I should have let it thicken even more). However, it is still a very tasty chutney. It's also a good alternative to mango chutney with Indian food. I shall certainly make this again, as I have already given several jars away as presents!
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