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Apricot and orange chutney

Name: Apricot and orange chutney
Yield: 4 cups
Ingredients: 750 g Apricots, stoned and quartered (Main); 2 Oranges, peeled and diced (Main); 1 Large onion, diced; 2 cups Caster sugar; ½ tsp Salt; ½ tsp Finely ground black pepper; ½ tsp Curry powder; ½ tsp Ground turmeric; ¼ tsp Chilli flakes; ¼ tsp Ground nutmeg; 2 tsp Mustard seeds; 2 cups Cider vinegar

makes 4 cups

Jan Bilton

Food writer and cookbook author.

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No need to peel the apricots.

750 g	Apricots, stoned and quartered (Main)
2	Oranges, peeled and diced (Main)
1	Large onion, diced
2 cups	Caster sugar
½ tsp	Salt
½ tsp	Finely ground black pepper
½ tsp	Curry powder
½ tsp	Ground turmeric
¼ tsp	Chilli flakes
¼ tsp	Ground nutmeg
2 tsp	Mustard seeds
2 cups	Cider vinegar

Combine the apricots and oranges with the other ingredients in a large saucepan.
Bring to the boil, reduce the heat and simmer for 1-1 1/2 hours or until thick. Stir occasionally, especially near the end of cooking time. Pour into hot sterilised jars and seal.