Apricot chutney
Apricot chutney is a lightly spiced fruit chutney made using dried apricots and is suitable for long storage.
Ingredients
- 450 grams dried apricots
- 225 grams demerara sugar
- 400 ml white wine vinegar
- 1 teaspoon salt
- 2 teaspoons mixed spice
- 1 teaspoon Chinese five spice powder
Instructions
- 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.
Notes
How to store
- 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.
- 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.
Nutrition
Calories: 35kcalCarbohydrates: 9gProtein: 0.3gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 41mgPotassium: 92mgFiber: 1gSugar: 8gVitamin A: 271IUVitamin C: 0.1mgCalcium: 6mgIron: 0.3mg
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