Helen RandellApricot chutney
January 23rd 2012 18:38
One of our little treats for a Sunday lunch is a toasted sandwhich with crispy bacon, jarlesberg cheese and chutney (Mmmmm, I'm salivating just thinking about it...)
Up until now, the chutney of choice for this combination with Maggie Beer's Tomato and Saffron chutney with it's soft, complex flavours. However, with apricots continuing to ripen on the tree, we pulled together this apricot chutney and I think this might be the new favourite. Definitely sweeter than Maggie Beer's offering, this is a great chutney to serve with cold meats, as well as stirring into a curry at the last minute for that extra kick.
Apricot Chutney (from Sally Wise A Year in a Bottle)
1.5kg apricots, halved
500g onions, chopped
2 cups white vinegar
750g sugar
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon mixed spice
1 teaspoon ground cloves
1 teaspoon curry powder
Remove stones and chop apricots. Combine all ingredients in a large saucepan, bring to the boil, stirring until sugar dissolves. Boil, stirring occasionally, for 1 hour or until chutney is thick.
Bottle and seal immediately. Store in a cool, dry, dark place away from sunlight for up to two years. The chutney can, and should, be eaten at once.
Makes approximatley 2kg.
| 32 |
| Vote |
subscribe to this blog
Comment by Lara M
Love Speaks
Food Slate