This chutney goes very well with cheese but it can also be used as a sandwich spread or a dip (I recently had it with a beef and fig samosa and it was delicious). I’ve used a recipe from the Fast and Easy Cooking (Apple, peach and apricot chutney) in which I have replaced the apples with plums and the dried peaches with prunes.
(Source: Fast and Easy Cooking)
6 garlic cloves, peeled
5 cm ginger, peeled and cut in 4 pieces along the lines of the skin
100g dried apricots
300g white wine vinegar
400g caster sugar
2 tsp salt
1/2 tsp cayenne pepper
- Drop the garlic and ginger into the running blades at speed 8.
- Scrape down the sides of the tM bowl with the spatula. Add the remaining ingredients. Cook for 10 min, 100C, speed 2.
- Remove the measuring cup and replaces with a piece of kitchen paper, folder in 4, to allow the chutney to reduce and thicken.
- Continue to cook 20 min, 100C, speed 2.
- When it is cooked, it should be like jam and will thicken more as it cools. Pour straight away into clean jars, close the lid and turn upside-down (this will sterilise the pots). Leave them to cool down, label and store in the fridge or a cool place.