APRICOT AND GINGER CHUTNEY

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Apricot and Ginger Chutney image

Sweet and Spicy Chutney Goes well with pork or ham

Provided by noble jedi

Time 30m

Yield Serves 8

Number Of Ingredients 12

1 teaspoon olive oil
1 onion, finely chopped
1 garlic clove, crushed
175g dried apricots, finely chopped
50g sultanas, raisins
1 teaspoon grated fresh ginger root
140ml pineapple juice
1 tablespoon cider vinegar
2 tablespoons light brown sugar
salt, to taste
fresh ground black pepper, to taste
0.5 teaspoon crushed red pepper flakes (optional)

Steps:

  • Heat the oil in a small non-stick pan, then cook the onion and garlic for 5 minutes until soft.
  • Stir in the apricots, sultanas, ginger, pineapple juice and vinegar, then bubble gently for 10-15 minutes until the apricots become pulpy and most of the liquid has been absorbed.
  • Stir in the sugar and cook for 2 more minutes until chutney is sticky, then season and cool.
  • Place in a sterilised glass jar or stoneware container.

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