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Spicy Apricot Chutney

2 teaspoons yellow mustard seeds
1 teaspoon each: whole coriander seeds, cumin seeds
8 black peppercorns
2 teaspoons chilli flakes
1 star anise
2 red onions, quartered
2 Granny Smith apples, quartered, cored and peeled
5cm piece root ginger, peeled and finely grated
1 cup cabernet sauvignon vinegar or similar
1kg ripe apricots, halved, stoned and coarsely chopped
1 teaspoon each: salt, paprika
2 cups sugar

Heat the mustard seeds in a small saucepan on low heat until they begin to pop. Remove and place on a piece of muslin. Add the coriander and cumin to the saucepan and heat until fragrant. Add to the mustard seeds together with the peppercorns, chilli flakes and star anise. Tie the spices in the muslin to form a little bag.

Finely chop the onions and apples in a food processor. Place in a large saucepan. Add the ginger, vinegar and bag of spices. Simmer, stirring occasionally for 5 minutes. Add the apricots, salt, paprika and sugar. Stir well. Simmer, stirring occasionally for about 30 minutes, until thick.

Pour into hot sterilised jars and seal. Makes about 6 cups.