Apricot chutney
Ingredients
- 1 kg apricots, pitted and diced (approx. 1 cm)
- 300 g shallots, finely diced
- 10 g ginger root, finely diced
- 1 pc. chilli, fresh and finely chopped or dried (can also be omitted)
- 250 g apricots, dried and cut into small cubes (approx. 5 mm)
- 400 g sugar
- 150 ml fruit or white wine vinegar
- 1 pc. cinnamon bark
- 2 pieces star anise
- 2 pcs. limes, untreated – juice and zest
- 1 tsp salt
Preparation
Cook the shallots in 100 ml water for 5 to 10 minutes until soft. Bring the ginger, chilli, sugar, cinnamon, star anise, salt, dried apricots, vinegar and the cooked shallots to the boil in a large pan, cover and simmer for about 15 minutes. During the last 5 minutes, add the lime juice, zest and fresh apricots. Simmer over a low heat until most of the liquid has evaporated (up to 35 minutes). Pour the chutney into sterilised jars, seal and store in a cool, dark place.
The chutney flavour will develop after about 3 to 4 weeks.
Blog and events
Indulgence, recipes and culinary delights
