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Easy spiced apricot and almond chutney
This Indian chutney is the perfect accompaniment to all sorts of dishes from curry to burgers, roast meats to cheese on toast
Equipment
- non reactive pan, sterilised jars
Ingredients
- 400 g apricots chopped into 1cm pieces
- 1 yellow pepper chopped into 1 cm pieces
- 1 apple cored and chopped into 1cm pieces
- 1 onion finely chopped
- 50 g sultanas
- 1 tbsp ginger fresh ginger minced
- 1 garlic clove garlic minced
- 1 red chilli fiinely minced
- 1 cinnamon stick
- 1/2 tsp paprika
- 1/2 tsp black pepper
- 1/2 tsp salt
- 200 g granulated sugar
- 200 ml cider vinegar
- 2 tbsp almonds flaked almonds
Instructions
- Put all the ingredients (apart from the flaked almonds) into a non reactive (not aluminium as this doesn't like vinegar) and heat till sugar has dissolved
- Raise the heat to a boil then lower slightly so it keeps bubbling for about 20 minutes
- You will know when the chutney is ready when you can drag your wooden spoon through the bottom of pan and it leaves a clear trail
- Stir in the flaked almonds
- Ladle into sterilised jars, cover with a disc of waxed paper and pop on the lids
Nutrition
Calories: 371kcalCarbohydrates: 86gProtein: 4gFat: 3gSaturated Fat: 1gSodium: 300mgPotassium: 632mgFiber: 6gSugar: 74gVitamin A: 2141IUVitamin C: 86mgCalcium: 62mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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