Spicy apricot chutney

    1 hour 20 min

    A sweet and spicy apricot chutney made with apricot jam and flavoured with roasted garlic and cayenne pepper.

    8 people made this

    Serves: 50 

    • 1/2 whole head garlic
    • 1/4 teaspoon olive oil
    • 1 large onion, chopped
    • 1 tablespoon olive oil
    • 1kg apricot preserves
    • 240ml white vinegar
    • 2 teaspoons ground ginger
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon salt

    Prep:15min  ›  Cook:1hr5min  ›  Ready in:1hr20min 

    1. Preheat oven to 230 C / Gas 8.
    2. Slice the top off the half head of garlic with a sharp knife, exposing the cloves. Discard the top. Place the head of garlic on a piece of foil; drizzle with 1/4 teaspoon of olive oil and wrap the foil around the garlic. Roast in the preheated oven until golden brown, 30 to 40 minutes.
    3. While garlic is roasting, place the onion and 1 tablespoon of olive oil into a saucepan over medium heat and cook and stir until the onion is browned, 10 to 15 minutes. Remove from heat. Stir in the apricot jam, vinegar, ginger, cayenne pepper and salt until thoroughly combined.
    4. Squeeze the roasted garlic cloves out of their skins and mash them in a bowl with a spoon. Mix the garlic into the chutney; bring to the boil over medium heat. Reduce heat and simmer until thickened, about 25 minutes, stirring occasionally. Stir carefully because any splashes of chutney will be burning hot.
    5. Pack the chutney into sterilised jars and process to seal.

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