Popular Posts

Spicy Apricot Chutney

Place about 4 cups  of washed/stoned/roughly chopped fresh apricots in a saucepan.  Add 1 tablespoon dried chilli flakes (more if you like extra heat), 2 tablespoons honey, ¼ cup raisins, 1/3 cup vinegar (or try verjuice), ½ of a roughly chopped onion (I used a red salad onion), ½ cup brown sugar and 1/2  teaspoon each of salt, mustard seed, ground cumin, black pepper and ground coriander.  Stir while heating, then simmer until thick  enough for your taste (about 15 minutes ) and pour into sterilized jars/bottles and store in the fridge.  Adjust the amounts of each ingredient according to your taste.  I love this with fresh crusty bread and a chunk of yummy cheese, but you might like to serve it with Indian food or as a relish with meat.  One of the girls at work put a large dollop on her Phad Thai and said it tasted really good with that!