Apricot Chutney

, from Issue #12. August, 2015
Photography by Nick Tresidder.
Apricot Chutney


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


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