Best Spiced Apricot Orange Chutney Recipes

SPICED APRICOT & ORANGE CHUTNEY image

Yield 1 jar

Number Of Ingredients 11

14 oz no-soak apricots (dried apricots)
1 t whole coriander seeds
8 oz soft light brown sugar
15 fl oz cider vinegar
1 medium onion, chopped
2 oz sultanas (raisins, golden or dark)
2 T finely grated fresh ginger
2 cloves garlic, finely chopped
1 level T salt
1/2 tsp cayenne pepper
grated zest and juice of 1 small orange

Steps:

You will need a 1 3/4 pint (1 litre) preserving jar. Begin by chopping the apricots into smallish chunks, then place them in a sieve and rinse them under cold water. Shake off the excess water and put them in a large saucepan. Now place the coriander seeds in your smallest saucepan and heat the pan whilst tossing the seeds around it - as soon as they begin to splutter transfer them to a pestle and mortar and crush them lightly before sprinkling them over the apricots. Add all the remaining ingredients to the apricots, then heat gently stirring all the time until the sugar crystals have dissolved. Next bring everything up to simmering point and simmer the chutney (covered) for 45 minutes - 1 hour. The apricots and onion need to be quite tender, but it's important not to overcook the chutney or it will be too thick - the right consistency is like chunky rather than liquid jam. Remember,too, that it does thicken as it cools down. When it's ready, spoon into the warmed, sterilized jar and seal straightaway, and label when cold. This is best kept for 1 month before eating.

Spiced Apricot and Orange Chutney image

Provided by @MakeItYours

Number Of Ingredients 11

14 oz (400 g) dried ready-to-eat apricots
1 level tablespoon salt
½ level teaspoon cayenne pepper
grated zest and juice 1 small orange
1 level teaspoon whole coriander seeds
8 oz (225 g) soft light brown sugar
15 fl oz (425 ml) cider vinegar
1 medium onion, chopped
2 oz (50 g) sultanas
2 level tablespoons finely grated fresh root ginger
2 cloves garlic, finely chopped

Steps:

MethodBegin by chopping the apricots into smallish chunks, then place them in a sieve and rinse them under cold water. Shake off the excess water and put them in a large saucepan. Now place the coriander seeds in your smallest saucepan and heat the pan whilst tossing the seeds around it - as soon as they begin to splutter transfer them to a pestle and mortar and crush them lightly before sprinkling them over the apricots. Add all the remaining ingredients to the apricots, then heat gently, stirring all the time until the sugar crystals have dissolved. Next bring everything up to simmering point and simmer the chutney (covered) for 45 minutes-1 hour. The apricots and onion need to be quite tender, but it's important not to overcook the chutney or it will be too thick - the right consistency is like chunky rather than liquid jam. Remember, too, that it does thicken as it cools down. When it's ready, spoon into the warmed, sterilised jar and seal straightaway, then label when cold. This is best kept for 1 month before eating.