APRICOT- RAISIN CHUTNEY
Make 2 ½ cups
2 Tbsp olive oil
1/2 small onion, finely chopped (about 1/2 cup)
1 kg apricots, peeled, quartered, and pitted
1/2 cup sugar
1/2 cup good-quality honey
1/3 cup raisins
1/4 cup cider vinegar
Method
Heat oil in a large heavy-based pot over medium heat until hot but not smoking. Add onion; cook, stirring frequently, until soft and translucent, about 4 minutes.
Add apricots, sugar, honey, raisins, and vinegar. Cook over medium heat, stirring, until thickened, about 25 minutes.
Pour chutney into a large bowl. Let cool completely. Serve at room temperature.
Chutney can be refrigerated in an airtight container, up to 1 week.
2 Tbsp olive oil
1/2 small onion, finely chopped (about 1/2 cup)
1 kg apricots, peeled, quartered, and pitted
1/2 cup sugar
1/2 cup good-quality honey
1/3 cup raisins
1/4 cup cider vinegar
Method
Heat oil in a large heavy-based pot over medium heat until hot but not smoking. Add onion; cook, stirring frequently, until soft and translucent, about 4 minutes.
Add apricots, sugar, honey, raisins, and vinegar. Cook over medium heat, stirring, until thickened, about 25 minutes.
Pour chutney into a large bowl. Let cool completely. Serve at room temperature.
Chutney can be refrigerated in an airtight container, up to 1 week.
Alison Lambert
