We bring you an Amazing Apricot & Orange Chutney paired with a lovely bottle of red. No cheese board is complete without this chutney & wine pairing! Our homemade chutney is seriously tasty and is so lovely served alongside a platter of cold meats or with a selection of your favourite cheese.
We’ve teamed up with a wine connoisseur from ‘Squashed Grape’ who has picked a perfect wine to accompany our Amazing Apricot & Orange Chutney. If you’re looking to create the ultimate of cheese boards then we strongly recommend making a batch of this chutney and pairing it with the wine choice below.
For the best flavour you should make the chutney 2-3 months before you plan to open it. We made a batch this weekend and it is now in storage, ready to be opened on Christmas Day. I cannot wait to sample this years chutney batch! To make a batch for yourself simply follow the recipe below, just make sure you have a few jars ready & sterilized before you get to work! Scroll to the bottom for advice on sterilising…
Amazing Apricot & Orange Chutney;
Makes; Approx 1350g
Cook time Approx 1 hour, 45 minutes (Plus overnight soaking of apricots)
230g Dried apricots
225g Brown onions
90g Stem ginger in syrup, drained, finely sliced.
1 Large clove garlic, crushed
1 Tbsp Allspice berries, bruised
1 Tbsp Coriander seeds, crushed
1 Rounded Tsp mustard seed
1 Tsp Maldon sea salt
1 Pint organic cider apple vinegar
225g Demerara sugar
- Place the apricots in a bowl, cover with a shallow layer of cold water and soak overnight.
- Drain the apricots. Chop finely, pop them in a large pan and set to one side.
- Finely chop the onions, put them in a small saucepan. Add enough water to only just cover the onions, bring the pan to the boil then reduce heat. Simmer the onions for approx 8 minutes, or until tender.
- Drain the onions and combine with the apricots.
- Zest both the oranges, add the zest to the pan.
- Squeeze the oranges to release the juice, set the juice to one side (you can drink it later!)
- Remove the pulp from the oranges. Chop the pulp into very small pieces, removing any pips or hard pieces. Add the pulp to the pan.
- Add the ginger, sultanas, salt, garlic and cider vinegar to the pan.
- Place the Allspice berries into a mortar and pestle and bruise gently, place the berries in a muslin bag.
- Add the coriander seeds to the mortar and pestle and crush, place in the muslin bag with the Allspice berries. Finally add the mustard seeds to the bag, tie it up and add the bag of spices to the pan.
- Bring the pan slowly to the boil, then turn the heat down to a gentle simmer. Cook for about 50 – 60 minutes until the contents of the pan have reduced to a pulp like consistency. Stir occasionally.
- Add the sugar, stir and wait until dissolved.
- Continue to simmer over a gentle heat until the chutney is thick and no runny liquid remains, about 30-40 minutes. Stir regularly to stop the chutney sticking to the bottom of the pan.
- Remove the pan from the heat. Spoon the hot chutney into warm, sterilised jars. Ensure you leave 5mm space from the top of the jar. Place a greaseproof round paper top over the chutney and seal the jars with vinegar resistant top lids.
- Allow to cool completely then label and store away from sunlight in a dry, cool cupboard for two to three months before opening.
Recipe inspired from lavenderandlovage.com
Sterilising Storage Jars;
Place your glass jars into hot soapy water and rinse well. Place on a baking tray and pop in a oven on a low heat for approx 10 minutes, remove once completely dry. Remember to remove any rubber seals before placing in the oven. Rubber seals can be sterilised by covering in boiled water. Any equipment such as funnels or ladles will need to be sterilised before use too.
We asked wine expert Andy from squashedgrapewine.com to find us a lovely wine to serve with our tasty Apricot & Orange Chutney. Here’s what Andy had to say;
“The chutney has plenty of sugar in there and sweetness from the apricot and orange. To balance that out you’d be best looking for something a bit peppery. Good options would be Syrah or Cotes Du Rhone. We have some really lovely Syrah and for this recipe I would pair it with our medium bodied, 100% Syrah, BK Wines 2014 Cult Syrah from Adelaide, Australia. ”
Struggling for gift ideas this Christmas. Simply pair together a bottle of BK Wines 2014 Cult Syrah with a jar of homemade Apricot & Orange Chutney! A really easy, super tasty and a totally brilliant gift for food and wine lovers everywhere. For more inspiring homemade gift ideas take a look at our flavoured syrups for coffee and our indulgent hot chocolate serving spoons.
Happy Chutney Making Everyone!