Apricot Chutney (Vegan, DF, GF)
I saw these beautiful apricots glistening in the market and I had to get some. I love apricots, they have amazing nutrients, vitamins and minerals and taste as sweet as candy when ripe.
Since I just got the newest addition to my recipe book collection, Rasoi by Vaneet Bhatia and since I was building my second Hand in Hand, Indian Inspired Tapas menu, I decided to try a new recipe out and made these beauties into a chutney. The great thing about Chutney is that it lasts a long time in the fridge, so you can enjoy it when apricots are in season and also when not.
This chutney has a nice kick from the chilli, ginger and spices, which made Mr B and his spicy palate happy, whilst having a sweet, majestic undertone that mellows the chutney out. In the end I served it underneath my goats Sheppard’s pie parcel, which it complemented perfectly.
- 100g dried apricots or 500g fresh apricots
- 2 tsp. coconut oil
- ½ tsp. fennel seeds
- ½ tsp. cumin seeds
- ½ tsp. chilli
- 1 tsp. chopped ginger
- 50g raw cane sugar
- 1 tbsp. white wine vinegar
- ½ tsp. ground green cardamom
- If using dried apricots, soak in hot water for an hour, then strain reserving the liquid (original recipe)
- If using fresh, pit and chop up (my version)
- Heat the oil in a deep pan, add the fennel and cumin seeds
- As they begin to crackle, add the chopped chilli and ginger and sauté for a minute
- Add the apricots, sauté for 2 minutes and then add water to cover
- Bring to the boil and then simmer until the apricots turn mushy and the water is almost evaporated
- Add the sugar and white wine vinegar, simmer for 5 minutes, then stir in the ground cardamom
- Remove from the heat and leave to cool, once cooled pour into a glass jar and keep in the fridge