Recipe: Apricot chutney

Sat, Nov 7, 2015, 00:00

  • Serves: 8
  • Cooking Time: 20 mins
  • Course: Side Dish
  • Cuisine: Fusion


  • Makes 8 small portions180g dried apricots, finely chopped
  • Knob ginger (30g), peeled and grated
  • 1 clove garlic, crushed
  • 50ml cider vinegar
  • 170ml apple juice
  • Salt and pepper


Put everything into a medium-sized saucepan and simmer over a low heat until the whole thing has reduced and amalgamated nicely – about 15 minutes. Serve with the curry or a large chunk of cheese – ploughman’s style.

Food cooked and styled by Domini Kemp and Gillian Fallon