Name: Apricot and date chutney
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 3 1/3 cup (500g) dried apricots, halved or quartered; 1 1/2 cup (240g) sultanas; 1 1/4 cup (310ml) white wine vinegar; 3/4 cup (165g) brown sugar; 2 cup (260g) dates, chopped; 1/2 cup (115g) glace ginger, chopped; 1 tablespoon salt; 1 teaspoon mustard seeds; 1 teaspoon ground chilli

Apricot and date chutney

This sweet fruit chutney makes the perfect gift for family and friends - it's divine spread on fresh sourdough as a sandwich base or served with roast pork or lamb on Christmas day.

Serves 6

Makes 6 Cup

Prep

15M

Cook

15M

Total

30M

Skip to Recipe

Ingredients

3 1/3 cup (500g) dried apricots, halved or quartered

1 1/2 cup (240g) sultanas

1 1/4 cup (310ml) white wine vinegar

3/4 cup (165g) brown sugar

2 cup (260g) dates, chopped

1/2 cup (115g) glace ginger, chopped

1 tablespoon salt

1 teaspoon mustard seeds

1 teaspoon ground chilli

Method

1.Cover apricots with water and set aside to soak for 1 hour. Drain and combine with sultanas and vinegar in a large saucepan. Bring slowly to boil on low heat and simmer for 10 minutes, until liquid has nearly evaporated.

2.Stir in remaining ingredients with 1 cup water and simmer for 5 minutes, until thickened. Pour into jars and set.

This is a great all-purpose chutney that goes well with cold meats, grilled chops and curries. If you like chutney hot, cook this with a split, seeded and chopped chilli.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%