Recipe: Apple & Apricot Chutney

Before Autumn slips away into winter I want to share this awesome recipe that came to me via my friend Amy, co-creator and author of the excellent Caboodle Magazine.

Last Christmas (or was it the one before?) Amy gifted me a jar of this chutney and I almost immediately hoovered it all up, with some strong cheese and crackers, while watching the 1995 classic Casper on TV. For me, that’s what the festive season is all about – eating well, spending time with people you love, and watching random, sentimental children’s films on telly. Needless to say, poor Tristan didn’t even get a look in, as I ate the whole jar with no help at all. Wives are good like that.

Apple & Apricot Chutney

  • 750g apples (Amy recommends tart apples, such as Granny Smith, but I used a combination of cooking apples and eating apples to no detriment to the flavour)
  • 1 brown onion
  • 300g dried apricots
  • 350ml apple cider vinegar
  • 200g golden caster sugar
  • 1 ½ tsps of salt
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp turmeric

Peel and core the apples, and chop them into 2.5cm / 1 inch sized pieces. Amy notes that you don’t want to chop everything too small, as it can cook down to more of a sauce than a chutney otherwise. Chop the onion and apricots quite finely.

Place a large pot on the stove, and add all of the chopped apple, onion, and apricot pieces. Cover with the vinegar, spices, and the salt. Bring the pan to the boil and then turn down the heat and leave the concoction to bubble for between 45 minutes – 1 hour.  You’ll be able to tell when it is ready as the fruit will be soft, but not mushy.

Carefully decant the hot chutney into sterilised jars, and leave aside to cool. I usually leave chutney for a month or so to let the flavour profile develop, but basically leave it for as long as you can manage. It’s hard to wait, I know, but it’s always worth it!

Enjoy a dollop with a curry or with some strong cheese and crackers.

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