Apricot Chutney Indian Style
What you need
1.5 kg fresh apricots500 g brown onions diced
1 long red chilli finely chopped
2 cups sultanas
500 g brown sugar
2 cups apple cider vinegar
1 teaspoon chilli power
2 teaspoons mustard seeds
1 1/2 teaspoons salt
1 teaspoon turmeric powder
3/4 teaspoon cinnamon
What you need to do
Blanch whole apricots in water for 30 seconds to remove skin easily then chop. Add prepared apricots and remaining ingredients to saucepan and simmer for 1 hour or more until reduced and thickened. Prepare your sterilised jars, fill with cooked chutney and seal with lid. Chutney will deepen flavours when left to mature.
