Spiced apricot chutney

chutney_0Apricots 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


  1. 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.
  2. 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.
  3. 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!

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