Battle of the Giants
Apricot 'Chutney':
250g pack no-soak apricots
1 pint (600ml )boiling water
1 red onion. roughly chopped*
half tsp chilli powder**
1 clove garlic, peeled and chopped
2 fl oz (50ml) white vinegar
1 heaped tbslp soft light muscovado sugar***
Put the apricots in a bowl and pour over the boiling water. Leave to soak for 30 minutes to 1 hour until cool.
Put the apricots, their liquid, and the remaining ingredients into a food processor and pulse/blitz until smooth (or as smooth as you wish it to be - we prefer it a bit chunky). Put into a pan, cover and simmer for 2o or so minutes until thick and pulpy. Store in sterilised jars that have air-tight vinegar proof lids and keep in the fridge. No keeping time has been given, so err on the safe side. Could also be frozen?
Note:
*if you haven't a red onion, use a white one
** omit the chilli powder and add a dash of tabasco
*** use caster sugar and add a bare tsp of black treacle
250g pack no-soak apricots
1 pint (600ml )boiling water
1 red onion. roughly chopped*
half tsp chilli powder**
1 clove garlic, peeled and chopped
2 fl oz (50ml) white vinegar
1 heaped tbslp soft light muscovado sugar***
Put the apricots in a bowl and pour over the boiling water. Leave to soak for 30 minutes to 1 hour until cool.
Put the apricots, their liquid, and the remaining ingredients into a food processor and pulse/blitz until smooth (or as smooth as you wish it to be - we prefer it a bit chunky). Put into a pan, cover and simmer for 2o or so minutes until thick and pulpy. Store in sterilised jars that have air-tight vinegar proof lids and keep in the fridge. No keeping time has been given, so err on the safe side. Could also be frozen?
Note:
*if you haven't a red onion, use a white one
** omit the chilli powder and add a dash of tabasco
*** use caster sugar and add a bare tsp of black treacle
posted by Shirley at 6:44 am
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