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Apricot Chutney

Apricot Chutney is a traditional British recipe for a classic preserve or chutney of dried apricots, onions and spices boiled with sugar and white wine vinegar vinegar and spooned into jars to store. The full recipe is presented here and I hope you enjoy this classic British version of: Apricot Chutney.

prep time

15 minutes

cook time

140 minutes

Total Time:

155 minutes

Additional Time:

(+24 hours macerating)

Makes:

2 jars

Rating:

Tags : Spice RecipesBritish Recipes

Chutney is an English version of the Hindi word 'chatni', pronounced as chutni. The word 'chatna' means 'to lick' and represents the lip-smacking sound made on eating something tasty. he original Indian chatni is a mix of uncooked fruit (raw mango/apple/other fruits), green chillies, herbs like coriander and mint, a few spices, lemon or vinegar or tamarind, sometimes sugar, all ground together to make a paste. In Britain and the West this original idea was adapted to mean a spicy preserve/condiment, where fruit or vegetables have been cooked in vinegar, with spices and sugar, and then bottled.

Ingredients:

900g dried apricots
225g onions, chopped
1.4kg demerara sugar
1.1l white wine vinegar
1 tsp curry powder
1 tsp ground cinnamon
1 tsp ground allspice
twist of black pepper
pinch of cayenne pepper

Method:

Wash the apricots, place in a bowl, cover with boiling water and allow to sit for 24 hours. Drain the fruit (reserve a little of the liquid) then chop finely.

Meanwhile place the onions, sugar and the reserved apricot water in a pan and simmer gently until tender (about 15 minutes).

Add all the remaining ingredients to the pan then simmer gently for 2 hours, or until the mixture thickens. Ladle into sterilized jars that have been warmed in an oven set to 100°C for 5 minutes.

Allow 1cm of head space then secure the lid, allow to cool and store. You will need to leave the chutney for at least 2 to 4 weeks to allow the flavour to develop.