Preserves from the Pantry!
Apricot & Orange Chutney
First Preserves by Vivien Lloyd
As you all may know, I reviewed Vivien’s wonderful book First Preserves last week, and made some Apple and Ginger Jam from the book; however, I also wanted to make a preserve to accompany savoury meals, so I made a batch of Apricot and Orange Chutney too…….about three weeks ago now. The plan was that in about three to four weeks time when the chutney had matured, as all good chutneys must, I would liberate a jar or two and serve it with a ploughman’s lunch or suchlike. But, and this is a big but, I had some friends over recently who wanted to “taste” it, having seen the jars set to one the side in my pantry, and even though it was not fully matured, in a fruity chutney sense, they coveted my jars so much that I gave all my jars of chutney away! So, this morning I set to and made another batch of this delicious fruity preserve, and this time, they are STAYING at home with me………
You do need to allow a chutney to mellow and mature, as I mentioned before; the vinegar needs to become less acidic and the flavours need to mingle and “grow” together, to make the chutney more rounded. Now, this chutney is a little different, maybe because of the fruit and cider apple vinegar, but when my friends and I tried it after three weeks, it was delicious and almost “there” on the flavour front……the vinegar was definitely not a predominate flavour and the taste was of spiced apricots and sunny oranges…..it was truly delicious and SUCH a pretty colour too. When I decided to make another batch today, I thought that I would take time out to try to record the different stages of the chutney as I cooked it, from preparation to the end product…….so, I really hope that you’ll find the photos helpful…….
I will leave you with the recipe now, reproduced by kind permission from Vivien Lloyd, and PLEASE do read my review about her book here: First Preserves – this recipe and many more imaginative and wonderful recipes, as well as tips and techniques for perfect preserves, are all in her book along with easy to follow visual instructions and historical facts about jams, marmalades and chutneys. The book is a perfect handbook for preservers of all skill levels and I highly recommend it. I will be back tomorrow with my usual Fish on Friday post and a new recipe, but for now, I leave you with this delightful chutney recipe, see you later, Karen.