Apricot and date chutney
This sweet fruit chutney makes the perfect gift for family and friends - it's divine spread on fresh sourdough as a sandwich base or served with roast pork or lamb on Christmas day.
- 15 mins preparation
- 15 mins cooking
- Serves 6, Makes 6 Cup
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Ingredients
Apricot and date chutney
- 3 1/3 cup (500g) dried apricots, halved or quartered
- 1 1/2 cup (240g) sultanas
- 1 1/4 cup (310ml) white wine vinegar
- 3/4 cup (165g) brown sugar
- 2 cup (260g) dates, chopped
- 1/2 cup (115g) glace ginger, chopped
- 1 tablespoon salt
- 1 teaspoon mustard seeds
- 1 teaspoon ground chilli
Method
Apricot and date chutney
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1Cover apricots with water and set aside to soak for 1 hour. Drain and combine with sultanas and vinegar in a large saucepan. Bring slowly to boil on low heat and simmer for 10 minutes, until liquid has nearly evaporated.
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2Stir in remaining ingredients with 1 cup water and simmer for 5 minutes, until thickened. Pour into jars and set.
Notes
这是一个很好的通用酸辣酱,顺利with cold meats, grilled chops and curries. If you like chutney hot, cook this with a split, seeded and chopped chilli.
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