Apricot and tomato chutney

Apricot and tomato chutney

By
From
Green Kitchen At Home
Makes
350 g
Photographer
David Frenkiel

My mum is the chutney maker in the family. During the autumn she always cooks large batches of apple chutney that she hands out to friends and family. So, truth be told, we don’t really have to make it ourselves very often.

We originally created this one as a topping for our vegan burgers, but it has proven itself useful as a side for many other dishes and is also an excellent add-in in our waffle sandwiches. I just hope Mum will approve. David

Ingredients

Quantity Ingredient
2 tablespoons extra-virgin olive oil
1 red onion, peeled
1 clove garlic, peeled
1/2-1 fresh red chilli, seeded
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
400g vine tomatoes, removed from the vine
10 unsulphured dried apricot halves
2 tablespoons red wine vinegar
1 teaspoon tamari or soy sauce
1 tablespoon pure maple syrup
sea salt
1 handful fresh coriander, leaves picked

Method

  1. Heat the oil in a medium-sized saucepan on a medium-low heat. Finely chop the onion, garlic and chilli, transfer to the pan, add the spices and sauté for about 15 minutes or until the onion has softened.
  2. Meanwhile, roughly chop the tomatoes and apricots and add them to the pan along with the vinegar, tamari or soy and maple syrup and season to taste with salt. Bring to the boil, reduce the heat and simmer for about 30 minutes or until the tomatoes and apricots are tender and the chutney has reduced, stirring from time to time so the chutney doesn’t burn on the base of the pan. Remove from the heat, roughly chop the coriander, stir through and set aside to cool.
  3. Store the chutney in the fridge in a sterilised sealable glass jar and it will keep, unopened, for about a month.
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