It’s Part 2 of my Apricots journey!
You may recall from my earlier post I received 6kg of Apricots fresh from my grandmothers tree. I made this delicious Apricot Jam however that only used 1.5kg of the apricots. With 4.5kg to go, I turned to Sally Wise’s A Year in the Bottle . There I found a recipe for Apricot Chutney, and Apricot Sauce.
These are very similar in flavour – the difference is in the consistency – the sauce by definition is much thinner and the chutney chunkier!
Both these are savoury in flavour (as I forgot to warn one friend I gifted the sauce to) and are served well with cold meats. The chutney is excellent with curries.
Apricot Chutney
Makes approx 2kg Chutney
1.5kg apricots halved, stoned and chopped
500g brown onions diced
2 cups of apple cider vinegar
750g sugar
1 teaspoon salt
1 teaspoon mixed spice*
1 teaspoon ground cloves
1/2 teaspoon cayenne pepper
1 teaspoon curry powder
*I rarely buy mixed spice – instead use a ration of 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon freshly ground nutmeg
- Combine all of the ingredients into a large saucepan or dutch oven and bring to the boil. Keep stirring the mixture until the sugar dissolves.
- Continue to boil for 1 hour, stirring occasionally, until the mixture is thick.
- Spoon into steralised jars and seal immediately.
- Store in a cool, dark place.
- Enjoy!
Apricot Sauce
Makes approx 4 litres
3kg apricots halved, stoned and chopped
500g brown onions, diced
125g garlic gloves, finely chopped
2 tablespoons salt
6 cups apple cider vinegar
1.5kg sugar
2 teaspoons allspice
Juice of 2 lemons
- Combine all of the ingredients into a large saucepan or dutch oven and bring to the boil. Keep stirring the mixture until the sugar dissolve.
- Lower the heat and allow to cook for 2 hours until you reach a thick sauce like consistency.
- Strain through a sieve or food mill, return to the boil.
- Pour into steralised bottles and seal immediately.
- Store in a cool, dark place.
- Enjoy!
A Tale of Two Kitchens 