Apricot chilli chutney is a simple condiment to make and widely used in many cuisines, and a must-have in traditional South African Bobotie.
Ingredients are simple, and cooking it takes almost no time at all.
Chutney keeps for a very long time and can be used in many dishes or simply served as a spicy tangy sauce on a cheese and charcuterie board. Or wherever you need a bit of sweet and sour balance.
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Ingredients
- Dried apricots - Easy to find in the dried fruit section of most supermarkets. You could also use fresh apricots when they're in season.
- Sugar - Demerara sugar or regular white sugar. You can also use honey. Artificial sweeteners won't work.
- Vinegar - White wine or apple cider vinegar works best.
- Aromatics - Regular white onion or shallot, dried chilli flakes for a bit of heat and fresh young garlic. Fresh chilli can also be used instead of dried.
Instructions
- Soak the dried apricots in boiling water until soft.
- Meanwhile, chop the onion finely and mince the garlic.
- Add to a pan over medium heat and add a touch of cooking oil.
- Sweat down the onions and garlic and a pinch of salt. Cook with a lid on and make sure not to caramelise the onions.
- Once the apricots are softened, remove them from the water and keep the water to the side.
- Chop the apricots finely, but not to a complete purée.
- Add them to pan with the softened onions and garlic.
- Add the apricot soaking water, dried chilli and sugar too.
- Bring to a medium simmer and stir often until the chutney has thickened and not watery.
- Remove from the heat and store in sterilized airtight containers in the fridge until ready to use.
Tips for success
- Cook the onions and garlic slowly until soft and translucent, but not browned.
- Stir the chutney often to avoid burning.
- Adjust the spiciness by adjusting the amount and kind of chilli used.
- Adjust the acidity and sweetness to your liking if you want it sweeter or more sour.
- Let it cool down before tasting to avoid burns. Because it's high in sugar, the temperature will exceed 100 °C or 212 °F.
Serving suggestions
- Use as a condiment for cheese boards or on homemade sourdough bread with butter and sliced chilled baked chicken breast.
- Apricot chutney is an Essential part of South African bobotie.
- Add it to coconut chicken curry for a touch of extra sweetness.
- Chutney is great with simple snacks like Parmesan shortbread.
Storage instructions
- Canning - Preserve by canning it using sterilized hot canning jars with a sealable lid. Will last for many months and years.
- Freezing - Place in vacuum pack bags or sealable containers. Chutney will keep indefinitely in the freezer. Simply defrost at room temp when needed.
- Fridge - Seal airtight and keep in the fridge for many months.
Useful equipment
Sauce Pan Set
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Electronic Kitchen Scales
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Gyuto Japanese Chefs Knife
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Small Kilner jars
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Recipe
Apricot Chilli Chutney
Apricot and chilli chutney is a simple, delicious condiment easy to make and can be stored for many months in the fridge.
Servings 15 portions
Ingredients
- 250 grams (2 cups) dried apricots - note 1
- 600 grams (2 ½ cups) boiling water - note 2
- 10 grams (1 ¼ tablespoon) garlic - minced
- 200 grams (1 ¼ cups) onion - finely diced (note 3)
- 2 grams (1 teaspoon) chilli flakes - note 4
- 100 grams (½ cups) brown sugar - note 5
- 125 grams (½ cups) white wine vinegar - note 6
Instructions
- Soak the dried apricots in boiling water until soft. Meanwhile, chop the onion finely and mince the garlic. Add to a pan over medium heat and add a touch of cooking oil.
- Sweat down the onions and garlic and a pinch of salt. Cook with a lid on and make sure not to caramelise the onions.
- Once the apricots are softened, remove them from the water and keep the water to the side.
- Chop the apricots finely, but not to a complete purée. Add them to pan with the softened onions and garlic. Add the apricot soaking water, dried chilli and sugar too.
- Bring to a medium simmer and stir often until the chutney has thickened and not watery. Remove from the heat and store in sterilized airtight containers in the fridge until ready to use.
Notes
- Use fresh apricots when in season. Don't soak them just omit the water and use 800 grams of fresh apricots.
- Remember to keep the soaking liquid.
- Shallots can also be used instead of onion.
- Use fresh chilli if you want. Add more or less depending on how hot you prefer it.
- Regular white sugar is also fine. Don't use artificial sweeteners.
- Apple cider or any other light fruit vinegar also works great.
- Canning - Preserve by canning it using sterilized hot canning jars with a sealable lid. Will last for many months and years.
- Freezing - Place in vacuum pack bags or sealable containers. Will keep indefinitely in the freezer. Simply defrost at room temp when needed.
- Fridge - Seal airtight and keep in the fridge for many months.
Nutrition
Serving: 30grams Calories: 74kcal Carbohydrates: 19g Protein: 1g Fat: 0.1g Saturated Fat: 0.01g Polyunsaturated Fat: 0.03g Monounsaturated Fat: 0.02g Sodium: 9mg Potassium: 230mg Fiber: 2g Sugar: 16g Vitamin A: 641IU Vitamin C: 1mg Calcium: 21mg Iron: 1mg
Keywords:apricot chutney, chutney, Mrs Ball's chutney
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