tangy apricot chutney

We are massive fans of condiments! This chutney will keep in the fridge for up to two weeks. Delicious with cheese, or as an accompaniment to roast chicken or as part of a sandwich filling... 

ingredients.

1 kg fresh apricots
2 red onion
5 cm piece of ginger
2 granny smith apples
2 red chili
1 tsp ras el hanout
1 tsp paprika
1 tsp coarsely cracked peppercorns
1 tsp salt
400 ml cider vinegar
320 g granulated sugar
juice of half a lemon

steps.

1. Halve and stone the apricots, then chop them into small pieces. Peel and coarsely chop the onion, ginger and apples, and put in a food processor. Roughly chop the chillies and add to the food processor along with the seeds. Blitz until finely chopped, then tip into a large pan and add the spices, salt and vinegar. Bring to the boil, then turn down and simmer for 10 mins, stirring occasionally.

2. Add the apricots and return to the boil. Simmer for a further 10 minutes until the apricots are starting to soften, then tip in the sugar and stir until dissolved.

3. Add the lemon juice, increase the heat and boil for 15­-20 minutes, stirring occasionally, until the mixture is thick and leaves a brief trail when a wooden spoon is dragged across the base of the pan.