Fresh Apricot Chutney
Sweet, spicy, tangy and finger licking good, this Fresh Apricot Chutney is simple and fuss free to make. It tastes great on crackers, is beautiful in a grilled sandwich, great on sourdough and makes quite a good base for a salad dressing too. It's also adds a lovely depth when brushed onto the base of a savoury galette!
Equipment
- 1 saucepan
- Large spoon
- 2-3 Sterilized glass jars
Ingredients
- 750 g fresh apricots, pitted, chopped roughly, 3 cups approximately
- 225 g red onions, chopped 3 small medium
- 1/2 cup apple cider vinegar
- 1/3 cup white vinegar
- 250-300 g desi khaand or granular sugar
- 1/2 tsp sea salt
- 1/2 tsp ground nutmeg
- 1/2 tsp dry ginger powder
- 1/2 tsp ground cloves
- 1/2 tsp cayenne pepper
- 1/2 tsp turmeric powder optional, see notes
Instructions
- Place all the ingredients in a heavy bottom saucepan and give them a good stir. Begin with slightly less sugar and add more towards the end if you like.
- Stir well, then simmer for approximately an hour, stirring every now and then so the chutney doesn't catch the bottom. Press it gently with the back of the spoon as you stir it to break down any large pieces and bring the chutney together.
- If you'd like it thicker, bring up the heat to a low-medium after an hour, and cook stirring constantly until you reach the desired consistency and any excess liquid has been absorbed. Be careful of a splatter so don't get the heat up too high. Taste and adjust seasoning.
- Spoon into sterilised jars and refrigerate once cool.
Notes
- I add turmeric as it really adds depth of colour yet no noticeable flavour. You can skip it if you like.
- You could add a slit green chili for heat if desired and discard it half way through.