Best 2 Apricot Orange Chutney Recipes

APRICOT-ORANGE CHUTNEY

Steps:

• In a medium skillet, heat oil over medium-high. Add onion and cook, stirring occasionally, until soft, 6 minutes (do not let brown). Season with salt and pepper. Add apricots and 1/2 cup water; cook until apricots soften and onion begins to brown, about 5 minutes. Add vinegar, marmalade, and ginger; cook, stirring occasionally, until liquid is syrupy and apricots are plump, 3 to 5 minutes. Season to taste with salt and pepper. (To store, refrigerate in an airtight container, up to 2 weeks.)

SPICED APRICOT & ORANGE CHUTNEY

Steps:

• You will need a 1 3/4 pint (1 litre) preserving jar. Begin by chopping the apricots into smallish chunks, then place them in a sieve and rinse them under cold water. Shake off the excess water and put them in a large saucepan. Now place the coriander seeds in your smallest saucepan and heat the pan whilst tossing the seeds around it - as soon as they begin to splutter transfer them to a pestle and mortar and crush them lightly before sprinkling them over the apricots. Add all the remaining ingredients to the apricots, then heat gently stirring all the time until the sugar crystals have dissolved. Next bring everything up to simmering point and simmer the chutney (covered) for 45 minutes - 1 hour. The apricots and onion need to be quite tender, but it's important not to overcook the chutney or it will be too thick - the right consistency is like chunky rather than liquid jam. Remember,too, that it does thicken as it cools down. When it's ready, spoon into the warmed, sterilized jar and seal straightaway, and label when cold. This is best kept for 1 month before eating.