Apricot and Ginger Chutney

I decided this year that I would not buy presents for friends and that I'll give home made goodies instead. It would be so much more of a personal touch. I don't know about you but sometimes I find it very difficult to come up with a gift for some one and have to think "did I give them this 2 years ago?" Well, this change will certainly solve all this.

One of the goodies I decided to try my hand at this year is a chutney. Sounds wonderful doesn't it. I think these are such nice presents especially if they are packed away into pretty jars with ribbons and gift tags. I picked this particular chutney recipe because I had a couple of unopened packets of dried apricot sitting in my kitchen cupboard. I think I bought these a while back with the intention of making some apricot brioche ... hmm never got to it. No worries cause they would now come in real handy.

This is a chutney with a bit of zing, perfect with cold meats and cheese. It'll go well with a sandwich as well. I'm thinking that you could even add a dollop on top of an Italian salad dressing. It's so good that you likely finish all of this in one sitting!




Apricot and Ginger Chutney
(Recipe modified from Good Food)

Ingredients:

1 onion, finely chopped
1 garlic clove, crushed
175g dried apricots, finely chopped
60g sultanas
1 Tbsp of freshly grated young ginger
150ml orange juice
1 Tbsp of olive oil
1 Tbsp cider vinegar
2 Tbsp light brown sugar
1 tsp of cinnamon powder
1 star anise, optional
1 small stick of cinnamon, optional

Method:

1) Heat the oil in a small non-stick pan, then cook the onion and garlic for 5 minutes until soft. Add in the star anise and cinnamon stick and cook for another minute.

2) Stir in the apricots, sultanas, ginger, orange juice and vinegar, then bubble gently for about 15 - 20 minutes until the apricots become pulpy and most of the liquid has been absorbed.

3) Stir in the sugar and cook for another 2 - 3 minutes until the chutney is sticky. Then season and cool.

4) Fill sterilized bottles (should be sufficient to fill about 2 small jars) and place them into the fridge. This chutney will keep for a week. Can be served either cold or bring to room temperature.