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Spiced apricot chutney

Flavour tangy chutney with Chinese five-spice powder and paprika for an Asian-influenced condiment to serve with cheese and meat - by Chantal Walsh
  • 08 Feb 2016
Spiced apricot chutney
Cook: 65 Minutes - easy - Makes 2kg - Vegetarian - Vegan - gluten-free
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Flavour tangy chutney with Chinese five-spice powder and paprika for an Asian-influenced condiment to serve with cheese and meat

Ingredients

1 kg apricots

2 red onions

5 cm piece ginger

2 apples

2 red chillies

1 tsp Chinese five-spice powder

1 tsp paprika

1 tsp coarsely ground black peppercorns

1 tsp salt

400 ml cider vinegar

450 g granulated sugar

Method

  1. Halve and stone the apricots, then chop them into small pieces. Peel and coarsely chop the onions, ginger and apples, and put in a food processor. Roughly chop the chillies and add to the food processor along with the seeds. Blitz until finely chopped, then tip into a large pan and add the spices, salt and vinegar. Bring to the boil, then turn down and simmer for 10 mins, stirring occasionally.
  2. Add the apricots and return to the boil. Simmer for a further 10 mins until the apricots are starting to soften, then tip in the sugar and stir until dissolved. Increase the heat and boil for 15-20 mins, stirring occasionally, until the mixture is thick and leaves a brief trail when a wooden spoon is dragged across the base of the pan.
  3. Pot into warm clean jars and label. Store for up to a year in a cool dry place.
Chantal Walsh

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