Apricot Chutney

Makes about 450g


  • You will need: 2 x 225g jars, waxed discs and a preserve funnel
  • 450g/1lb dried ready-to-eat apricots
  • 275g/10 oz soft light brown sugar
  • 425ml/15 fl oz white wine vinegar
  • 2.5cm/1 in piece of root ginger, finely grated
  • 1 teaspoon chilli powder
  • 1 teaspoon salt
  • 450ml/15 fl oz water
  • 2.5cm/1in piece of cinnamon stick
  • ½ teaspoon coriander seed
  • ½ teaspoon fennel seeds
  • 1 teaspoon cumin seeds

This is a glorious chutney which is good with all kinds of food such as roast turkey at Christmas or roast pork, cold meat sandwiches and a strong cheddar cheese sandwich.

Chop the apricots finely (this can be done in the food processor) and put into a saucepan with the rest of the ingredients, except the coriander, fennel and cumin.

Place over a high heat and bring to the boil.

Reduce the heat to low and simmer, uncovered, until the chutney has thickened to a stiff consistency (about 30-35 minutes).

Meanwhile, pre-heat a small heavy pan over a medium heat.

Reduce the heat to low and add the whole spices. Stir them around for about a minute until they release their aroma (30-40 seconds). Remove and let cool, then crush them finely in a mortar and pestle or place the spices in a plastic bag and use a rolling pin.

When the chutney is ready, stir in the spice mixture, remove the cinnamon stick and fill hot sterilized jars; always fill hot chutney into hot jars. Place a waxed disc directly on the chutney and close it tightly with the lid. It will keep for 12 months if unopened, but once opened refrigerate it and use it within a month.

To sterilize the jars: Wash them in hot soapy water and place in the oven upside down at 150C/300G/Gas Mark 3 for 5-7 minutes. No need to preheat the oven.