Apricot chutney
24th February 2011

Apricot chutney

By Kate Photography by Adam

Our good friend Dave the engineer helped out on this one not only providing delicious ripe central Otago apricots but also the recipe. I was in dire need of his help too as I tried to cheat with the first batch and used less than ripe apricots. What a mistake that was. The effect reminded me of when my great-grandma used to take out her false teeth to make us kids giggle, pure mouth sucking in sourness.


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  • 3 kg apricots, stoned and chopped
  • 1 kg onions, finely chopped
  • 4 large apples, chopped
  • 6 tsp salt
  • 1kg brown sugar
  • 7 cups malt vinegar
  • 3 Tbsp whole cloves
  • 3 Tbsp whole allspice
  • 3 Tbsp whole black peppercorns
  • 1 tsp cayenne pepper


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  • 1. Combine all of the ingredients in a large pot and bring to a rolling boil, then reduce to a simmer for an hour and a half.
  • 2. Strain through a sieve. Alternatively wrap spice in muslin before cooking and puree the sauce in a blender when the cooking is done. This will make a thicker sauce.
  • 3. Bottle as desired and wait a while to serve, the flavours develop and acidity reduces over time.

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