This chutney makes use of apricots at the end of their glory, in abundance at this time of year. It’s a yummy treat to enjoy in sandwiches, with curries or on the side of anything, really, throughout the year. If you have you’re own homemade fruit vinegars you could try them instead of the white wine vinegar, I’m sure they’d make a delicious fruity addition!
1.9 kg apricot, stoned and chopped into small pieces
2 red onions, peeled & chopped roughly
1 white onion, peeled & chopped roughly
5cm piece ginger, peeled and chopped roughly
4 seedling or cooking apples, peeled and chopped roughly
2 red chillis (more or less to taste), chopped roughly
2 tsp Chinese five-spice powder
2 tsp coarsely crushed black peppercorn
2 tsp salt
600ml white wine vinegar
600g white sugar
200g brown sugar (for purely cosmetic reasons, just use white if that’s all you’ve got!)
Pop the apples, chillies, ginger and onions into a blender and blitz to a fine paste. Tip this into a large pan and add the chinese five spice, pepper, salt and vinegar. Bring to the boil, then simmer for 15 mins, stirring occasionally.
Add the apricots and sugar and simmer for a further 10 mins until the apricots soften. Increase the heat and simmer for a further 20 minutes (stirring occasionally to ensure the mixture doesn’t catch) until the mixture thickens.
Put into sterile jars and allow to cool. You can store this chutney for up to a year in a cool dry place, but once it is open, refrigerate it!
This recipe was adapted from: