"His creative, imaginative cuisine has its roots in logic commonsense, craft skills of the highest order, and a focus on raw materials of the finest qualities...."
MY BOOK
Full on Irish
Available Now
to buy online
you are here: > Home > recipes > the larder
Apricot Chutney
The pronounced flavour of dried apricots makes a rich tasting chutney with the minimum of effort.
It is not at all seasonal so it’s perfect for making at any time of the year. I find that it goes particularly well with my Country-style pate (page 00), or any cold meats or as part of a cheese board. It can also accompany mildly curried with great success. Try in a sandwich with hand-carved ham and a handful of shredded lettuce for some extra crunch, in buttered granary bread.
Ingredients
- Makes 1.5 kg/3 lb
- time: N/A
- oven temp: N/A°C / N/A°F
- 450 g/1 lb ready-to-eat apricots, cut into strips
- 200 g/7 oz raisins
- 1 onion, finely chopped
- 375 g/13 oz light muscovado sugar
- 375 ml/13 fl oz white wine vinegar
- 1 tsp salt
Apricot Chutney
Place the apricots in a heavy-based pan with the raisins, onion, sugar, vinegar and salt. Bring to the boil, stirring and then reduce the heat and simmer for about 30 minutes until well reduced and syrupy, stirring frequently. Remove from the heat and leave to cool completely.
If you are not planning on using the apricot chutney immediately, sterilise a Kilner jar or a couple of jam jars (page 00). Otherwise transfer to a bowl, cover with cling film and chill until needed. It will keep happily like this for up to one month in the fridge.