Apricots should be coming into season any time now, which means it’s the perfect time to start making this yummy chutney. With it’s Chinese five-spice and paprika, this condiment has a tangy, Asian-inspired taste, making it an amazing accompaniment for meats and cheeses.
- 1kg apricot
- 2 red onions
- 5cm piece of ginger
- 2 apples
- 2 red chillies
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon paprika
- 1 teaspoon coarsely crushed black peppercorn
- 1 teaspoon salt
- 400ml cider vinegar
- 450g granulated sugar
- Halve and stone the apricots, then chop them into small pieces. Peel and coarsely chop the onions, ginger and apples, and place them in a food processor. Roughly chop the chillies and add to the food processor along with the seeds. Blitz the mixture until finely chopped, then tip into a large pan and add the spices, salt and vinegar. Bring the whole thing to the boil, then turn down and simmer for 10 mins, stirring occasionally.
- Add the apricots and return to the boil. Simmer for a further 10 mins until the apricots start to soften, then tip in the sugar and stir until dissolved. Increase the heat and boil for 15-20 minutes, stirring occasionally, until the mixture is thick and leaves a brief trail when a wooden spoon is dragged across the base of the pan.
- Pot into warm clean jars and label. Store for up to a year in a cool dry place.
This chutney will go down a storm on a cheeseboard after a meal or as a gift!