• 1 teaspoon olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 175g dried apricots, finely chopped
  • 50g sultanas, raisins
  • 1 teaspoon grated fresh ginger root
  • 140ml pineapple juice
  • 1 tablespoon cider vinegar
  • 2 tablespoons light brown sugar
  • salt, to taste
  • fresh ground black pepper, to taste
  • 0.5 teaspoon crushed red pepper flakes (optional)


  • STEP 1
    Heat the oil in a small non-stick pan, then cook the onion and garlic for 5 minutes until soft.
  • STEP 2
    Stir in the apricots, sultanas, ginger, pineapple juice and vinegar, then bubble gently for 10-15 minutes until the apricots become pulpy and most of the liquid has been absorbed.
  • STEP 3
    Stir in the sugar and cook for 2 more minutes until chutney is sticky, then season and cool.
  • STEP 4
    Place in a sterilised glass jar or stoneware container.

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