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–+ servings

Spicy Apricot and Sultana Chutney

Christian Gott - An Island Chef
Will easily keep for a couple of months if unopened.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes

Ingredients
  

  • 1 large Onion peeled and finely chopped
  • 150 gr dried Apricots finely chopped
  • 50 gr Sultanas or Raisins
  • 100 gr Light Brown Sugar
  • 250 ml Cider Vinegar
  • 3 cloves Garlic peeled and crushed
  • 3 whole Cloves
  • 2 Bay Leaves
  • 2 teaspoons Garam Masala
  • ½ teaspoon ground Coriander
  • ½ teaspoon ground Cinnamon
  • A generous pinch Cayenne Pepper more if you like
  • Sea Salt and freshly ground Black Pepper
Course Condiments
Cuisine English
Servings 20 servings

Equipment

  • 1 Large heavy bottomed Pan

Instructions
 

  • Place the onions in a heavy-bottomed ban with the vinegar and 250 ml of water. Bring to the boil and simmer for ten minutes.
  • Add the remaining ingredients and bring back to a gentle simmer and cook for twenty-five to thirty minutes stirring regularly to prevent sticking.
  • When reduced and sticky remove from the heat and allow to cool slightly. Check seasoning.
  • Place in sterilised, clean jar whilst hot and seal the lid.

Notes

Allergens in this recipe are;
Sulphites in the dried fruit
Please see Allergens Page
Keyword Apricot and Sultana Chutey, Chutney, Condiments
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