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Spicy Fruit Chutney

Spicy Fruit Chutney

  • Makes a delicious complement to your Christmas ham
  • Preparation time: 15 minutes (plus soaking time)
  • Cooking time: 1 ½ hours
  • Makes: approximately 7 cups

Ingredients

  • 150g Sunbeam Sultanas
  • 600g Sunbeam Turkish Apricots, diced
  • 1 large red onion, finely chopped
  • 2 tbs grated fresh ginger
  • 3 cloves garlic, crushed
  • ½ cup firmly packed brown sugar
  • 1 cup caster or white sugar
  • 1 ½ cups apple cider vinegar
  • 1 tsp finely grated orange rind
  • 2 tsp ground allspice
  • 2 tsp ground cumin
  • 1 ½ tsp ground coriander seeds
  • ½ tsp dried chilli flakes
  • 1 tsp salt

Method

1.Place apricots in a large bowl. Cover with 8 cups of water. Soak for 2 hours. Drain and put 2 cups of the soaking water into a large pan (discard remaining soaking liquid). Add apricots and all other ingredients to pan.
2.Stir mixture over a medium heat for 5 minutes or until sugar dissolves. Bring to the boil. Lower heat and simmer for 1 ½ hours or until very thick and pulpy. Stir often, especially towards the end of cooking time, so the mixture does not stick to the bottom of the pan.
3.Spoon into sterilised jars, then seal. Allow to cool completely. Store in refrigerator for up to 3 months.
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