Apricot Chutney (Dried)

7 Feb

I ran out of apricot chutney this winter and our apricot harvest is not until June so I decided to try making a a chutney with dried apricots. The result was better than I expected, in fact I prefer it to the last batch of fresh apricot chutney I made because the spicing is just right for a mild sweet chutney to go with hot curries or to serve with popadums and a couple of other relishes.

*200g dried apricots (soft)
*300g white onion
*300ml white vinegar
*200g sugar
*5cm piece ginger grated
*2 cloves garlic
*1/2 tsp salt
*1 tsp pink peppercorns
*1/2 tsp aniseed, ground
*6 cloves
*1/4 tsp turmeric
*1 tsp home-made paprika powder (optional)

Put the onion, garlic and apricots in a food process and whiz into small pieces. Put this paste in a non corrosive pan add the rest of the ingredients and bring to a boil, lower the heat and cook slowly for about 30 minutes. Pour into sterilised jars and seal. Best to leave it for a least a week before eating. Should store for 2 years of more. Variation If you prefer a chunky chutney chop the apricots and onion by hand and if you want a hotter version use 1 tsp of chilli powder instead of the paprika powder

Originallyposted Mas du Diable7/02/08


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