Did you like seeing your grandmother make jam and preserves? Have you mastered the art of making these sweet and delectable preserves yourself and are looking for further recipe combinations? You should prepare dried apricot chutney this weekend. A sweet and spicy preserve, it goes well with cheese and biscuits and even in curries. This recipe is also for you if you eat only vegan or vegetarian foods.
Dried apricot chutney suggestions
A few chillies are used in this hot chutney, but you may change the amount to suit your tastes. The chilies let the preserve’s various flavours stand out. They go well with appetiser appetisers like cheese and salted crackers, just like other preserves. This hot chutney would be a perfect replacement for the apricot jam typically used in the classic South African bobotie.
Do you enjoy making your own chutney or need something to serve with cheese crackers and curries? You should try our chutney made with dried apricots.
Dried apricot chutney recipe
Course: Sides
Cuisine: South African
Difficulty: Easy
Prep time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour 20 minutes
Ingredients
-
500 g dried apricots
-
500 g sultanas
-
4 large onions
-
12 red chilies
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1 litre high-quality vinegar
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500 g sugar
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¼ cup salt
Method
- Put apricots, chilies, sultanas and onions through a mincer.
- Add vinergar, sugar and salt
- Bring ingredients to a boil and simmer for 1 hour. Stir well every few minutes.
- When cooled, bottle and seal in mason jars.