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Apricot and Almond Chutney

Updated: Dec 2, 2023

Chutney originated in India, apparently back in the 17th century. Loved by the English, it is also used in Ireland.

Like most people, I serve it with cheese and with spiced beef, but it works as a side to other food as well. There are a million of varieties, this is mine.


  • 150 gr dried Turkish apricots soaked in boiling water for 30 mins, then finely chopped

  • 1 organic lemon (washed in warm soapy water), juice and zest

  • 1 medium shallot, finely chopped

  • 1 red pepper, finely chopped

  • 2 cloves of garlic, finely chopped

  • 2 cm piece of fresh ginger, finely chopped

  • 1 tsp ground ginger

  • 150 ml apple cider vinegar

  • 100 gr demerara sugar

  • 2 cloves, whole

  • toasted flaked almonds

  • 1/2 tsp dried chili flakes

  • A pinch of fine salt

  • 1 tsp of cornflour dissolved in 1 Tbsp of cold apple cider vinegar (ONLY if necessary)


  • Sterilize your jars and lids, leaving them in the warm water, covered

  • Prepare all the vegetables etc.

  • Put the vingegar in a heavy based pot and add the sugar - stir unti it dissolves

  • Add all the vegetables, the salt and the spices

  • Add the zest and the juice of the lemon

  • Simmer for 1 hour, covered, stirring it every now and then

  • IF the chutney isn't thick enough, add the cornflour at the end, stirring for 2-3 mins, then remove from the heat

  • Ensure your jars are still quite warm (if not, heat up the pot again)

  • Pour the warm chutney in the jars and close them tight

TIP: although you can serve this straight away (well, once it reaches room temperature), the chutney improves with time. Any open jar needs to be kept in the fridge and be consumed within 3 weeks, whereas the others can be stored in a cool dark place and keep easily up to a year (label them!)

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