Mmmmmm Apricot Chutney
Got another abundance of organic homegrown apricots from my BFF.
She has so much on her tree and she has no idea or time to do something with them, so of course I was happy to help her out by turning a kilo of fruit, into 3 jars of spicy sweet chilli apricot chutney 😋😋😋.
Apricot Health
Apricots are full of vitamins & minerals and carries a lot of health benefits from heart, liver & eye health, strong bones 💪🏻, youthful looking skin to reducing inflammation.
It’s also very high in fibre, and I can confirm, really aids in the bowl movement department… Won’t be eating a whole bag in one sitting again…😅😅😅😂🤣😂
Anyhow 🙃, they are delicious raw or cooked, and dried apricots carry even more vitamins and minerals, so eat them while they’re in season 🍑😋
Thankfully, I turned the rest into this easy one pot apricot chutney 😋.
So good with a little cheese on crusty bread, serve it with curries or on burgers, sausage sizzles, use as a glaze or mix it with a little oil and apple cider for a tangy dressing .
Best thing, keep it in a cool dark place, and it will last for years.
However looking at the many uses, these jars won’t last long .
Recipe can be found down below 👇
So get cracken!
Di x
Homemade Apricot Chutney
This apricot chutney is so good with curries, burgers, sausage sizzles, use as a glaze or mix it with a little oil and apple cider for a tangy dressing .
- 1/2 tsp 5 spice
- 1/2 tsp paprika
- 1/2 tsp peppercorn
- 1 tsp salt
- 3 cardamon (crushed)
- 1 cinnamon stick
- 2 star anise
- 10 grams ginger (peeled and diced)
- 1 green apple (peeled, core removed and diced)
- 1 red onion (diced)
- 200 mil apple cider vinager
- 500 grams apricot (seed removed and cut in half)
- 250 grams caster sugar
In a large hot pot, gently cook all the spices to release its aroma.
Then add the diced apple, onion, ginger and apple cider vinegar, and bring to the boil, stirring occasionally.
Then add the remainder of the ingredients and let the mixture stew on low heat till all fruit has softened and the liquid has thickened.
Roughly 1hr.
Stirring occasionally to prevent burning.
Chutney is ready when it’s a thick jam consistency.
You can also run a scoop a small amount and when cool run your finger through it. If it leaves a clean line and stays there, then its ready. If it starts running, then you will need to cook it for longer.
When chutney is ready, let it cool for a bit so it’s easier to handle.
Pour chutney in sterilised jar with a airtight lid and store in a cool dark place.
Chutney, unopened will last for up to a year stored in a cool, dark spot.
Once opened, chutney should be stored in the fridge and consumed within a month.
I chose green apples, as I like a little tartness to it, feel free to use a sweeter apple if you prefer.
Be sure to pour chutney in warm or room temperature jars, as cold jars may crack from shock of the heat from the hot chutney.
*Nutrition information is approximate and is meant as a guide only*