With an abundance of Puglia fruit, Puglia fruit preserves are a must, and Apricot Chutney is a favourite. With a large apricot tree in the garden we often have a surplus. From June to August the farmers’ markets are piled high with them. Delicious eaten fresh, they can be dried for winter use, or used to make a perfect Puglia fruit preserve.
Apricot Chutney Recipe
I originally found this recipe in the magazine BBC EasyCook, any substitutions are my own.
- Makes 4 x 500g jars
- Takes 20 minutes, plus 45 minutes cooking
- 24 kcaks, 0g fat, 0g sat. fat a tbsp
- Not suitable for freezing
2 red onions
5cm piece of ginger
2 red chillies
1 tsp Chinese five-spice powder
1 tsp paprika
1 tsp coarsely crushed black peppercorns
400ml cider vinegar (substitute white wine vinegar)
450gm granulated sugar
Halve and stone the apricots, then chop them into small pieces.
Peel and coarsely chop the onions, ginger and apples, and put into a food processor. Chop the chillies and add to the food processor with the seeds,whizz until finely chopped and tip into a pan. Add the spices, salt and vinegar. Bring to the boil, then turn down and simmer for 10 minutes, stirring occasionally.
Add the apricots and return to the boil. Simmer for 10 minutes more until the apricots are starting to soften, then tip in the sugar and stir until dissolved. Increase the heat boil for 15-20 minutes, stirring occasionally, until the mixture is thick leaves a brief trail when a spoon is dragged across the base of the pan.
Spoon into warm, clean, sterilised jars and label.
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