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Categories:
olive oil onion garlic sultanas gingerroot pineapple juice cider vinegar light brown sugar salt fresh ground black pepper red pepper
Viewed: 24 - Published at: 8 years agoIngredients
- 1 teaspoon olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 6 1/8 ounces dried apricots, finely chopped
- 1 3/4 ounces sultanas, raisins
- 1 teaspoon grated fresh gingerroot
- 5 1/8 ounces pineapple juice
- 1 tablespoon cider vinegar
- 2 tablespoons light brown sugar
- salt, to taste
- fresh ground black pepper, to taste
- 2 pinches crushed red pepper flakes (optional)
Method
- Heat the oil in a small non-stick pan, then cook the onion and garlic for 5 minutes until soft.
- Stir in the aprictos, sultanas, ginger, pineapple juice and vinegar, then bubble gently for 10-15 minutes until the apricots become pulpy and most of the liquid has been absorbed.
- Stir in the sugar and cook for 2 more minutes until chutney is sticky, then season and cool.
- Place in a sterilized glass jar or stoneware container.
