I always have a batch of this Gluten Free Apricot Chutney in my store cupboard and it has come in so handy on many occasions. I love to place a little bowl of this on a cheeseboard. Or if I have leftover roast meat (such as pork), I like to make myself a sandwich with apricot chutney. It’s super easy to make too!
All you have to do is boil up the ingredients in a large pot. Once the apricots have softened, remove them and place them in sterilized jars. Then reduce the cooking liquid to a thick syrup and pour it into the jars. You can eat this chutney straight away, but I find the flavor improves if you store it for 3-4 weeks first. This chutney will keep for around 6 months in a cool dark place.
To make Apricot Chutney, you will need the following ingredients:
Cut the onion and garlic into thin slices.
Place the apricots, sugar, onion, garlic, raisins, grated ginger, salt, vinegar and coriander seeds in a large pot.
Bring to a boil and simmer until the apricots are very soft.
Remove the apricots from the pot and divide them between sterilized jars.
Boil the cooking liquid until it has reduced and you are left with a thick syrup.
Pour the syrup into the jars with the apricots. Allow to cool before covering and storing.
This Apricot Chutney is an amazing thing to have in your cupboard. Try it with your next cheeseboard - take a photo and remember to tag #cookmerecipes!
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