- Chop one onion into small chunks in the Dualit Hand Blender chopping bowl and thinly slice the other.
- Finely chop the garlic and red chilli and thinly slice the apricots, set aside.
- Place the onions, olive oil and 2 tbsp of brown sugar in a frying pan on a low heat and allow the onions to brown and caramelise, stirring to ensure an even cook. Add the garlic and chilli halfway through.
- Transfer the caramelised onions to a small saucepan, add the grated apple and apricots.
- Add the red, white and balsamic vinegar along with the water and stir in.
- Add the piece of ginger to the pan, use a wooden spoon to mash down and break up any large pieces and cover with a lid. Allow to simmer on a low heat for one hour.
- Once cooled, remove the piece of ginger and spoon the chutney into a sterilised jar with a lid.
- Store in the fridge for up to one week, ensuring the lid is securely on.
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Top tips
- This recipe makes 1 x 450g jar. If doubling the quantities, add the original vinegar amounts, then if more is required, add a teaspoon at a time to avoid too much acidity.
- Serve with ham hock or a mature cheese on crackers or with our homemade Focaccia bread.
- Substitute apricots for plums if preferred, you can experiment with different fruits. Keep to the quantities and cooking method, Bramley cooking apples hold a fair amount of pectin and will set the chutney a little. Add this to any variation by finely grating.
- This chutney is a great addition to your picnic spread!
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