Spiced Apricot and Orange Chutney

This is a superlative chutney: it makes an elegant accompaniment to the Terrine with Three Cheeses, is excellent with Pheasant Terrine and is the main ingredient for a wonderful sauce for Roast Loin of Pork. To sterilise the jar, wash it thoroughly in warm soapy water, rinse and heat in a moderate oven for 5 minutes.

Makes a 1¾ pint (1 litre) jar

This recipe is taken from Delia Smith’s Christmas

Spiced Apricot and Orange Chutney
 14 oz (400 g) dried ready-to-eat apricots
 grated zest and juice 1 small orange
 1 level teaspoon whole coriander seeds
 8 oz (225 g) soft light brown sugar
 15 fl oz (425 ml) cider vinegar
 1 medium onion, chopped
 2 oz (50 g) sultanas
 2 level tablespoons finely grated fresh root ginger
 2 cloves garlic, finely chopped
 1 level tablespoon salt
 ½ level teaspoon cayenne pepper
You will also need a 1¾ pint (1 litre) jar, with a glass or plastic lid (vinegar corrodes metal), sterilised as described above.


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, sterilised jar and seal straightaway, then label when cold.

This is best kept for 1 month before eating.

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