Vivien Lloyd's Apricot and Seville Orange Chutney

Makes about 2.75kg (6lb)

450g (1lb) dried apricots

4 oranges
450g(1lb) onions

225g ( 8oz) sultanas
175g(6oz) stem ginger in syrup, drained
3 cloves garlic
30ml(2tbsp) allspice berries, bruised
30ml (2tbsp) coriander seeds, crushed
15ml ( 1tbsp) mustard seed
15ml ( 1tbsp) coarse salt

1.15 litres (2 pints) cider vinegar
450g(1lb) demerara sugar

1) Soak the apricots in a covering of cold water overnight. The next day, drain the apricots, chop them finely and put them in a large, un-lidded preserving pan. Finely chop the onions and put them in a small saucepan. Barely cover the onions with water, bring the pan to the boil, turn the heat down and simmer until the onions are tender.
2) Drain the onions and add them to the preserving pan. Slice or mince the ginger and sultanas. Crush the garlic cloves. Remove the zest from the oranges and remove the pulp from the oranges. Chop the pulp. Add the orange zest, pulp, ginger, sultanas, salt and garlic to the pan. Tie up the spices in a muslin bag and add it to the pan. 
2) Bring the pan slowly to the boil, then turn the heat down to a gentle simmer. Cook for about an hour, until the contents of the pan have reduced to a pulpy consistency, stirring occasionally. Add the sugar and dissolve it carefully. Continue to cook gently until the contents of the pan are thick and no “free” liquid remains. Stir frequently to prevent the chutney sticking to the bottom of the pan. 
4) Remove the pan from the heat. Ladle the chutney into a glass or plastic jug. Pour the chutney into clean warm jars, filling them to within 5mm (¼”) from the top. Seal the jars with new, vinegar resistant twist top lids. When the jars are cold, label them with the name, date and year made. Store in a dry cupboard for two to three months before opening.
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