INGREDIENTS
1 cup packed brown sugar
2 cups apple cider vinegar
500 grams dried apricots, sliced
zest and juice of 1 orange
1 onion, finely chopped
½ cup sultanas or raisins
¼ cup chopped crystallised ginger
1 tablespoon yellow mustard seeds
1 teaspoon dry mustard powder
2 cloves garlic, crushed
¼ teaspoon chilli flakes – optional
½ teaspoon salt
METHOD
Serve with Pork Terrine.
Put the sugar and vinegar in a heavy-based saucepan and bring to the boil. Add all the other ingredients and stir to combine. Cover and simmer gently for 40 minutes, stirring occasionally, until it has thickened. Don’t over reduce the chutney, as it will continue to thicken as it cools.
Pour into sterilised jars and seal or keep in a sealed container in the refrigerator. Make the chutney at least one day before eating to allow the flavours to develop. Makes 2½ cups
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.