Apricot and Plum Chutney
A community recipe by hobbycookNot tested or verified by Nigella.com
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Place all the ingredients in a non-stick medium-sized heavy based saucepan. Stir everything together and place on medium heat until it comes to a simmer. Reduce heat to low and cook covered for about 20 minutes until the fruits are reduced to a thick dark-coloured pulp. Taste after about 10 minutes and add more sugar or salt, as necessary. Note: I have always used malt vinegar for this chutney but I think you can substitute cider vinegar if you prefer.
Place all the ingredients in a non-stick medium-sized heavy based saucepan. Stir everything together and place on medium heat until it comes to a simmer. Reduce heat to low and cook covered for about 20 minutes until the fruits are reduced to a thick dark-coloured pulp. Taste after about 10 minutes and add more sugar or salt, as necessary. Note: I have always used malt vinegar for this chutney but I think you can substitute cider vinegar if you prefer.
Introduction
A simple recipe for a great chutney with Indian flavours.
A simple recipe for a great chutney with Indian flavours.
Ingredients
Serves: -
Metric
Cups
- 1⅛ pounds fresh apricots (quartered, pitted, with skin)
- 1⅛ pounds plums (quartered, pitted, with skin)
- 3 tablespoons superfine sugar
- ½ cup malt vinegar
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- ¼ teaspoon chili powder
- salt to taste
- ½ kilogram fresh apricots (quartered, pitted, with skin)
- ½ kilogram plums (quartered, pitted, with skin)
- 3 tablespoons caster sugar
- 125 millilitres malt vinegar
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- ¼ teaspoon chilli powder
- salt to taste
Method
Apricot and Plum Chutney is a community recipe submitted by hobbycook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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