Apricot chutney

Apricot chutney is a lightly spiced fruit chutney made using dried apricots and aromatic spices and is suitable for long storage.

This fruity condiment pairs well with nut roast. It also makes a tasty addition to sandwiches, wraps, a cheeseboard and many Indian dishes.

It is easy to make. Simply chop the apricots, place all the ingredients in a pan and cook.

As the apricots are cooked with vinegar, salt and sugar to preserve the mixture it will keep for several months or longer.

And another good thing about this chutney is that it is prepared using dried fruit so it can be made all year round.

But don't be tempted to eat it straight away. Once made, put it in a cupboard for around a couple of months by which time the flavours will have matured.

The quantities in this easy chutney recipe makes around 600 ml chutney (two jars).

Ingredients

• 450 grams dried apricots
• 225 grams demerara sugar - you can substitute granulated sugar although this would result in a lighter colour and different flavour.
• 400 ml white wine vinegar - or cider vinegar.
• 1 teaspoon salt
• 2 teaspoons mixed spice - If you don't have British mixed spice you can blend your own using this recipe for mixed spice or use pumpkin spice.
• 1 teaspoon Chinese five spice powder - again if you aren't able to buy this in your area you can mix your own using this recipe for Chinese five spice or use a mixture of sweet spices of your choice.

How to prepare

Chop the apricots into small pieces.

Place all the ingredients in a pan.

Heat until the sugar has dissolved, stirring regularly.

Bring to the boil and then simmer for around 45 minutes without a lid. The chutney will be ready when the liquid has reduced, the apricots are soft, the chutney has thickened and is slightly sticky.

Leave to cool for around 15 minutes and then transfer to sterilised jars. You can fill previously used glass jars and lids so long as they are in good condition. You can see how to select and sterilise glass jars here.

Storage

• Store in a cool, dark place for around 8 weeks for the flavours to mature before eating.
• This homemade chutney is suitable for long storage and will keep for several months so long as the jars are clean and have been sterilised.
• Apricot chutney does not need to be stored in the fridge.

Ways to use apricot chutney

• Serve with dishes such as vegetarian nut roast, nut cutlets or falafel.
• Add to sandwich fillings or wraps.
• Serve as part of a cheeseboard or vegetarian charcuterie board.
• Serve alongside an Indian meal such as red lentil dahl or this easy vegetarian cauliflower and chickpea curry with vegetable samosas, pappadums or naan.
• Meat eaters can enjoy this chutney with a variety of cold meats.

Other homemade chutney recipes