Apricot Chutney RecipeOrigin: Britain Period: Traditional |
Ingredients:Chutney is an English version of the Hindi word 'chatni', pronounced as chutni. The word 'chatna' means 'to lick' and represents the lip-smacking sound made on eating something tasty. he original Indian chatni is a mix of uncooked fruit (raw mango/apple/other fruits), green chillies, herbs like coriander and mint, a few spices, lemon or vinegar or tamarind, sometimes sugar, all ground together to make a paste. In Britain and the West this original idea was adapted to mean a spicy preserve/condiment, where fruit or vegetables have been cooked in vinegar, with spices and sugar, and then bottled.
900g dried apricots 
Apricot Chutney Preparation:Method:Wash the apricots, place in a bowl, cover with boiling water and allow to sit for 24 hours. Drain the fruit (reserve a little of the liquid) then chop finely. Meanwhile place the onions, sugar and the reserved apricot water in a pan and simmer gently until tender (about 15 minutes). Add all the remaining ingredients to the pan then simmer gently for 2 hours, or until the mixture thickens. Ladle into sterilized jars that have been warmed in an oven set to 100°C for 5 minutes. Allow 1cm of head space then secure the lid, allow to cool and store. You will need to leave the chutney for at least 2 to 4 weeks to allow the flavour to develop. |
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