Nibble on a cheese platter with goats cheese or brie and this rustic relish.
The ingredient of Apricot and mustard chutney
- 2 teaspoons mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 4 cloves
- 10 black peppercorns
- 3 dried chillies
- 2 dried bay leaves
- 2 red onions, coarsely chopped
- 2 Granny Smith apples, peeled, cored, coarsely chopped
- 5cm-piece fresh ginger, peeled, finely grated
- 250ml (1 cup) red wine vinegar
- 1 teaspoon salt
- 1kg apricots, coarsely chopped
- 1 teaspoon paprika
- 510g (2 1/4 cups) white sugar
The instruction how to make Apricot and mustard chutney
- 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.
- 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.
- 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.
- Ladle the chutney into sterilised jars and seal. Store in a cool, dark place.
Nutritions of Apricot and mustard chutneycalories: 21.51 calories
calories: 5.5 grams carbohydrates