WI Logo  
Weston Favell Evening Women's Institute





Apricot Chutney


225gm(8oz) dried apricots, soaked overnight
150ml (1/4pint)vinegar
250gm (9oz)sugar
25gms(1oz) fresh ginger, peeled and grated (can use dried ginger)
4 garlic cloves, peeled and crushed(optional)
About 1 x  teaspoon chilli powder
Pinch salt


Place apricots and soaking liquid with enough cold water to cover fruit in a saucepan. Simmer until tender then beat or blend to a smooth consistency.

In a separate pan place the vinegar, sugar, garlic, ginger, chili powder & salt. Heat through gently, stirring until the sugar has dissolved then increase the heat until a syrup is formed.

Stir apricots into the syrup and simmer gently for about 10 mins to the desired thickness.

Allow to cool a little then bottle in airtight jars with vinegar proof tops.

Wonderful for eating with cold meats and if you add chilli flakes as well, great with curries.