Spiced Apricot and Orange Chutney

This is a super chutney, excellent with games meats, course pate or terrines or a pork roast. To sterilise the jar, wash it thoroughly in warm soapy water, rinse and heat in a moderate oven for 5 minutes.

Serves1litre Origin Europe
Preparation 5 min Heat rating (Mild)
Cooking 45 min-1 h Ease (Average)
Vegetarian Yes


tsp Cayenne Chilli powder
1 tsp Coriander seeds
400g dried apricots
1 small orange - grated zest and juice
1 level teaspoon whole coriander seeds
225g soft light brown sugar
425 ml cider vinegar
1 medium onion, chopped
50g sultanas
2 level tablespoons finely grated fresh root ginger
2 cloves garlic, finely chopped
1 level tablespoon salt


You will also need a 1litre jar, with a glass or plastic lid, sterilized.
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, then label when cold. This is best kept for 1 month before eating.

Adapted from a recipe by Delia Smith

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