Apricot and mustard chutney

Apricot and mustard chutney


Nibble on a cheese platter with goats cheese or brie and this rustic relish.

The ingredient of Apricot and mustard chutney

  1. 2 teaspoons mustard seeds
  2. 1 teaspoon cumin seeds
  3. 1 teaspoon coriander seeds
  4. 4 cloves
  5. 10 black peppercorns
  6. 3 dried chillies
  7. 2 dried bay leaves
  8. 2 red onions, coarsely chopped
  9. 2 Granny Smith apples, peeled, cored, coarsely chopped
  10. 5cm-piece fresh ginger, peeled, finely grated
  11. 250ml (1 cup) red wine vinegar
  12. 1 teaspoon salt
  13. 1kg apricots, coarsely chopped
  14. 1 teaspoon paprika
  15. 510g (2 1/4 cups) white sugar

The instruction how to make Apricot and mustard chutney

  1. Cook mustard seeds in a small frying pan over medium heat, shaking pan occasionally, for 1-2 minutes or until the seeds start to pop. Transfer to a bowl. Add cumin and coriander to the pan and cook, shaking the pan occasionally, for 1 minute or until aromatic. Place the cumin, coriander, cloves, peppercorns, chillies, bay leaves and 1 teaspoon mustard seeds in a piece of muslin and tie with kitchen string to make a pouch.
  2. Process the onion, apple and ginger in a food processor until finely chopped. Transfer to a stockpot or large saucepan. Add the spice pouch, vinegar and salt. Bring to the boil over high heat. Reduce heat to medium-low. Cook, stirring occasionally, for 10 minutes or until apple is tender.
  3. Add apricot, paprika and reserved mustard seeds. Simmer, stirring often, for 15 minutes or until apricot is soft. Stir in the sugar. Increase heat to medium-high. Cook, stirring often, for 20 minutes or until mixture thickens.
  4. Ladle the chutney into sterilised jars and seal. Store in a cool, dark place.

Nutritions of Apricot and mustard chutney

calories: 21.51 calories
calories: 5.5 grams carbohydrates
calories: https://schema.org
calories: NutritionInformation

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