Picnic Apricot Chutney.
"this goes well with terrines & pork pies."
- Ready In:
- 1hr 5mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 2 teaspoons olive oil
- 1 red onion, coarsely chopped
- 1 tablespoon finely grated fresh ginger
- 60 ml brandy (1/4 cup)
- 500 ml water (2 cups)
- 185 ml cider vinegar (3/4 cup)
- 300 g diced dried apricots
- 155 g brown sugar (3/4 cup, firmly packed)
directions
- Heat the oil in a saucepan over low heat.
- Add the onion and ginger and cook, stirring occasionally, for 10 mins or until onion is soft.
- Add the brandy and cook, stirring, for 3 mins or until the liquid is absorbed.
- Add the water, vinegar, apricot and sugar.
- Reduce the heat to low.
- Simmer stirring occasionally, for 40 mins or until the mixture reduces and thickens.
- Transfer to a clean dry jar.
- Seal and invert for 2 minutes.
- enjoy.
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Reviews
-
This is a lovely tasty chutney. I added a bit more ginger than the recipe suggested because I love it. I think that this would be great with pork, too! Thanks for sharing.
RECIPE SUBMITTED BY
Sonya01
Australia
I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.
