Apricot and Date Chutney

Apricot and Date Chutney

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Course: Accompaniment

(Using Kenwood Slow Cooker or Curry Cooker)

Ingredients

225g  Ready to eat apricots – cut into ¼’s
150g  Dates – roughly chopped
250g  Light Muscavado sugar
150ml  Cider or Wine vinegar
1  Orange (juice + zest)
5-6cm pcs Root ginger – approximately 25g when peeled and chopped
1  Red chilli – de seeded and chopped
½ teaspoon Salt
3 teaspoons Lemon juice

Method

1. Place all the ingredients (apart from the lemon juice) in the Curry cooker, stir well and turn on high.
2. Cook with the lid on for 2 hours, stirring frequently in the first hour until the sugar has dissolved then stir occasionally to prevent sticking.
3. Remove the lid and continue to cook for 30-40 minutes until thick and sticky.
4. Stir in the lemon juice at the end of cooking
5. Pour into a warmed preserving jar with an air tight lid or jar with a cover.

Ingredients

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