Apricot & Orange Chutney
Preserves from the Pantry!
Apricot & Orange Chutney
from
First Preserves by Vivien Lloyd
As you all may know, I reviewed Vivien’s wonderful book First Preserves last week, and made some Apple and Ginger Jam from the book; however, I also wanted to make a preserve to accompany savoury meals, so I made a batch of Apricot and Orange Chutney too…….about three weeks ago now. The plan was that in about three to four weeks time when the chutney had matured, as all good chutneys must, I would liberate a jar or two and serve it with a ploughman’s lunch or suchlike. But, and this is a big but, I had some friends over recently who wanted to “taste” it, having seen the jars set to one the side in my pantry, and even though it was not fully matured, in a fruity chutney sense, they coveted my jars so much that I gave all my jars of chutney away! So, this morning I set to and made another batch of this delicious fruity preserve, and this time, they are STAYING at home with me………
Apricot and Orange Chutney
You do need to allow a chutney to mellow and mature, as I mentioned before; the vinegar needs to become less acidic and the flavours need to mingle and “grow” together, to make the chutney more rounded. Now, this chutney is a little different, maybe because of the fruit and cider apple vinegar, but when my friends and I tried it after three weeks, it was delicious and almost “there” on the flavour front……the vinegar was definitely not a predominate flavour and the taste was of spiced apricots and sunny oranges…..it was truly delicious and SUCH a pretty colour too. When I decided to make another batch today, I thought that I would take time out to try to record the different stages of the chutney as I cooked it, from preparation to the end product…….so, I really hope that you’ll find the photos helpful…….
I will leave you with the recipe now, reproduced by kind permission from Vivien Lloyd, and PLEASE do read my review about her book here: First Preserves – this recipe and many more imaginative and wonderful recipes, as well as tips and techniques for perfect preserves, are all in her book along with easy to follow visual instructions and historical facts about jams, marmalades and chutneys. The book is a perfect handbook for preservers of all skill levels and I highly recommend it. I will be back tomorrow with my usual Fish on Friday post and a new recipe, but for now, I leave you with this delightful chutney recipe, see you later, Karen.
Preparation stages
Preparation stages
Initial cooking and simmering
After adding the sugar and the end result, with no visible liquid left
Apricot and Orange Chutney
Print recipe
| Serves | 6lbs (2.75kg) |
| Prep time | 24 hours, 45 minutes |
| Cook time | 1 hour, 45 minutes |
| Total time | 26 hours, 30 minutes |
| Dietary | Vegetarian |
| Meal type | Condiment, Side Dish, Snack |
| Misc | Pre-preparable, Serve Cold |
| Region | British |
| From book | First Preserves by Vivien Lloyd |
Ingredients
- 450g (1lb) dried apricots
- 1.15 litres (2 pints) cider vinegar
- 15ml ( 1tbsp) coarse salt
- 15ml ( 1tbsp) mustard seed
- 30ml (2tbsp) coriander seeds, crushed
- 30ml(2tbsp) allspice berries, bruised
- 3 cloves garlic
- 175g(6oz) stem ginger in syrup, drained
- 225g ( 8oz) sultanas
- 450g(1lb) onions
- 4 oranges
- 450g(1lb) demerara sugar
Note
A deliciously fruity chutney that is an attractive colour and is subtly spiced - prefect as an accompaniment to cheese and ploughman's lunches, as well as sandwiches and cold meat platters. Also wonderful when added to stews, casseroles and curries.
Directions
| Step 1 | Soak the apricots in a covering of cold water overnight. The next day, drain the apricots, chop them finely and put them in a large, un-lidded preserving pan. Finely chop the onions and put them in a small saucepan. Barely cover the onions with water, bring the pan to the boil, turn the heat down and simmer until the onions are tender. |
| Step 2 | Drain the onions and add them to the preserving pan. Slice or mince the ginger and sultanas. Crush the garlic cloves. Remove the zest from the oranges and remove the pulp from the oranges. Chop the pulp. Add the orange zest, pulp, ginger, sultanas, salt, garlic and cider apple vinegar to the pan. Tie up the spices in a muslin bag and add it to the pan. |
| Step 3 | Bring the pan slowly to the boil, then turn the heat down to a gentle simmer. Cook for about an hour, until the contents of the pan have reduced to a pulpy consistency, stirring occasionally. Add the sugar and dissolve it carefully. Continue to cook gently until the contents of the pan are thick and no “free” liquid remains. Stir frequently to prevent the chutney sticking to the bottom of the pan. |
| Step 4 | Remove the pan from the heat. Ladle the chutney into a glass or plastic jug. Pour the chutney into clean warm jars, filling them to within 5mm (¼”) from the top. Seal the jars with new, vinegar resistant twist top lids. When the jars are cold, label them with the name, date and year made. Store in a dry cupboard for two to three months before opening. |
Apricot and Orange Chutney
Ren Behan says
I’ve never made a chutney before and am actually a bit of a preserve novice so would love to have a go at this. Lovely colours. Hope you do get to keep this batch!
Karen says
Thanks Ren…..I love chutney and make it throughout the year, as I use it in cooking such as curries, stews, casseroles and pies – so it’s always nice to discover a new recipe. If you are a preserves novice, this would be a brilliant book for you! 🙂
Choclette says
Now that looks so very delicious and I just love those colours. Just make sure you hang on to this batch!
Karen says
I AM hanging on to this batch Choclettte! 🙂
Sue says
So lovely, not a flavour combination I would have put together but I must try to make this as it looks so fabulous! x
Karen says
Thanks Sue – I LOVE apricots and oranges together, once made an apricot (fresh) and orange curd…..was lush!
Jayne says
Sounds delicious! Great sounding book. I love the picture sequencing.
Karen says
Thanks Jayne, this is a very elegant chutney if there is such a thing as an elegant chutney!
Freda says
This chutney looks amazing can’t wait to try it. I Started making chutney last year and am loving it, so are my family and friends. 🙂
Karen says
Thanks! I am a BIG chutney maker and chutney lover, and this one is just lovely!
Maya Russell says
Looks delicious. Shared on Twitter as @maisietoo – https://twitter.com/maisietoo/status/324776468418801665
Jaki Morris says
Hi, I want to make this but with fresh apricots do you think it would work? I’m assuming dried apricots double up when soaked? I have a kilo of apricots
I also just bought the book on your say so!!!!
Karen Burns-Booth says
I Jaki! That’s great! Yes, fresh apricots would also work, but you will need slightly less liquid! Karen
judith jenness says
How I am only now finding your webpage is a mystery to me…nontheless, I am delighted.
Question: I’ve a few Meyers lemons left from making marmalade today. Do you think making this chutney with Meyers lemons would work as well as with oranges?
Karen Burns-Booth says
Hi Judith!” Yes, this will work with lemons too! Karen
Glennis says
This is delicious! I’ve just finished making it and it already tastes good. Second thing I’ve made from your site – also the Lemon and Lime marmalade which was also delicious. Thank you.
Karen Burns-Booth says
I am SO pleased Glennis and thanks for letting me know too! Karen
Gavin says
If you have a few tbs left over and whizz it in a food processor, it makes a FAB glaze for a baked ham or bit of gammon.
Karen Burns-Booth says
That’s a great idea Gavin! Love it. 🙂 Karen
Gavin says
Just opened this site from my history to check the recipe as THREE people have been making not-so-subtle comments about whether this chutney will be given as Christmas presents this year – and they know it needs some maturing time! So, (tomorrow being a Bank Holiday) I have dried apricots soaking . . . . . .also I’m half-way down my last pot so need some myself. :-))
Karen Burns-Booth says
That’s great Gavin! I MUST get making my chutney too! Karen
Gavin says
It’s up to 8 households for 2023 🙂
Haven’t dried apricots gone up this year? Still no dearer (and much better) than shop-bought, though.