Apricot Chutney

Apricots are possibly my most liked stone fruit and I try to never waste them. It can be difficult to to manage a bumper crop so I usually sort and categorise the apricots as I process them. This chutney is made with the apricots that are tending to the over ripe or have marks on them. It is really simple to make and a very  flavoursome chutney. It can be used immediately but the flavour is better if left for a few weeks.

Delicious with cold meats, particularly ham and pork or a robust and sharp cheddar style cheese where it becomes much like 'a ploughmans lunch'. It is also good with some cream cheese on a dry biscuit.

Apricot Chutney

1kg Apricots 3 onions 1 1/2 cups raisins 1 tablespoon grated fresh ginger 1 tablespoon garlic, finely chopped 2 cups apple cider vinegar 2 cups sugar

1 tablespoon mustard seeds 1 teaspoon dried chilli flakes 1 teaspoon turmeric powder 2 tablespoons salt

Method

Wash, stone and thinly slice apricots.

Thinly slice onions or chop into small dice.

Combine all ingredients in a large saucepan and slowly bring to boil.

Simmer, stirring from time to time until the mixture is ‘mushy/pulpy’ and thick.  Approximately 1 – 1-1/2 hours

Spoon the chutney into sterilised jars. Allow to cool and then seal