Apricot Chutney
| Cooking Time | : about 1 hour |
900 g / 2lb ripe apricots
275g / 10 oz soft brown sugar
1 onion, sliced
110 g / 4 oz sultanas
1 tbsp salt
275 ml / 10 fl oz white malt vinegar
2 cloves garlic, sliced
1/2 tsp Ginger Ground
1 tsp Coriander Seed
Half the apricots and stone them. Place in a large pan will all the other ingredients and bring to a boil. Simmer until the apricots are quite soft. Remove the apricots from the liquid and layer in sterilised jars (putting through a dishwasher and sealing as soon as finished is fine) to just below the top.
Turn the heat up and rapidly boil the liquid in the pan until it turns into a thick syrup. Pour over the apricots until they are covered and seal the jars.
The chutney is ready to eat straight away, but will improve with keeping for a few weeks. Once open, store jars in the fridge.
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