Apricot Chutney

Recipe from What's For Lunch, Honey? 

(makes 3 200ml jars)

600g ripe apricots
1 red chili, slit in half, seeds removed and finely chopped
3-4 Shallots, finely chopped
1 tablespoon black mustard seeds
1 teaspoon coriander seeds
1/8 l white wine vinegar
100 g Demerara sugar
Salt
1/2 bunch fresh coriander leaves, coarsely chopped


Method

Place the whole apricots in a large pot. In a tea kettle bring water to a boil. Pour over the apricots until they are covered. Allow to sit for 30 seconds to 1 minutes. Then take them out, one at a time, peel, cut it half, remove bit and coarsely chop.

Add all of the remaining ingredients, except for the fresh coriander leaves. Pour in about 100ml of water and bring the entire mixture to a rolling boil. Turn the heat down and simmer for 20 minutes, stirring occasionally. Add the chopped coriander leaves.

Fill the chutney immediately into sterilized jars (as described above) and tightly screw the lids shut. Turn the jars upside down and allow to cool.

Notes:

  • Tastes great to cheese, lamb, and poultry.
  • Will keep in the fridge for 4 weeks