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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This my first attempt in making chutney! I chose this because I like the ingredients and I hope it comes out, how that remains to be seen! Found this originally in the Olive Magazine, August 2007; however, have tweaked it a bit! Ingredients:
1 teaspoon olive oil |
1 onion, finely chopped |
1 garlic clove, crushed |
6 1/8 ounces dried apricots, finely chopped |
1 3/4 ounces sultanas, raisins |
1 teaspoon grated fresh gingerroot |
5 1/8 ounces pineapple juice |
1 tablespoon cider vinegar |
2 tablespoons light brown sugar |
salt, to taste |
fresh ground black pepper, to taste |
2 pinches crushed red pepper flakes (optional) |
Directions:
1. Heat the oil in a small non-stick pan, then cook the onion and garlic for 5 minutes until soft.
2. Stir in the aprictos, sultanas, ginger, pineapple juice and vinegar, then bubble gently for 10-15 minutes until the apricots become pulpy and most of the liquid has been absorbed.
3. Stir in the sugar and cook for 2 more minutes until chutney is sticky, then season and cool.
4. Place in a sterilized glass jar or stoneware container.
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