Preserves from the Pantry! Apricot & Orange Chutney from First Preserves by Vivien Lloyd

Apricot & Orange Chutney

Preserves from the Pantry!

Apricot & Orange Chutney

from

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………

Apricot and Orange Chutney

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.

Preparation stages

Preparation stages

Initial cooking and simmering

After adding the sugar and the end result, with no visible liquid left

 

Apricot and Orange Chutney

Serves 6lbs (2.75kg)
Prep time 24 hours, 45 minutes
Cook time 1 hour, 45 minutes
Total time 26 hours, 30 minutes
Dietary Vegetarian
Meal type Condiment, Side Dish, Snack
Misc Pre-preparable, Serve Cold
Region British
From book First Preserves by Vivien Lloyd
A deliciously fruity chutney that is an attractive colour and is subtly spiced - prefect as an accompaniment to cheese and ploughman's lunches, as well as sandwiches and cold meat platters.

Ingredients

  • 450g (1lb) dried apricots
  • 4 oranges
  • 450g(1lb) onions
  • 225g ( 8oz) sultanas
  • 175g(6oz) stem ginger in syrup, drained
  • 3 cloves garlic
  • 30ml(2tbsp) allspice berries, bruised
  • 30ml (2tbsp) coriander seeds, crushed
  • 15ml ( 1tbsp) mustard seed
  • 15ml ( 1tbsp) coarse salt
  • 1.15 litres (2 pints) cider vinegar
  • 450g(1lb) demerara sugar

Note

A deliciously fruity chutney that is an attractive colour and is subtly spiced - prefect as an accompaniment to cheese and ploughman's lunches, as well as sandwiches and cold meat platters. Also wonderful when added to stews, casseroles and curries.

Directions

Step 1 Soak the apricots in a covering of cold water overnight. The next day, drain the apricots, chop them finely and put them in a large, un-lidded preserving pan. Finely chop the onions and put them in a small saucepan. Barely cover the onions with water, bring the pan to the boil, turn the heat down and simmer until the onions are tender.
Step 2 Drain the onions and add them to the preserving pan. Slice or mince the ginger and sultanas. Crush the garlic cloves. Remove the zest from the oranges and remove the pulp from the oranges. Chop the pulp. Add the orange zest, pulp, ginger, sultanas, salt, garlic and cider apple vinegar to the pan. Tie up the spices in a muslin bag and add it to the pan.
Step 3 Bring the pan slowly to the boil, then turn the heat down to a gentle simmer. Cook for about an hour, until the contents of the pan have reduced to a pulpy consistency, stirring occasionally. Add the sugar and dissolve it carefully. Continue to cook gently until the contents of the pan are thick and no “free” liquid remains. Stir frequently to prevent the chutney sticking to the bottom of the pan.
Step 4 Remove the pan from the heat. Ladle the chutney into a glass or plastic jug. Pour the chutney into clean warm jars, filling them to within 5mm (¼”) from the top. Seal the jars with new, vinegar resistant twist top lids. When the jars are cold, label them with the name, date and year made. Store in a dry cupboard for two to three months before opening.

 

Apricot and Orange Chutney

Comments

  1. says

    I’ve never made a chutney before and am actually a bit of a preserve novice so would love to have a go at this. Lovely colours. Hope you do get to keep this batch!

    • says

      Thanks Ren…..I love chutney and make it throughout the year, as I use it in cooking such as curries, stews, casseroles and pies – so it’s always nice to discover a new recipe. If you are a preserves novice, this would be a brilliant book for you! :-)

  2. Freda says

    This chutney looks amazing can’t wait to try it. I Started making chutney last year and am loving it, so are my family and friends. :)

  3. Jaki Morris says

    Hi, I want to make this but with fresh apricots do you think it would work? I’m assuming dried apricots double up when soaked? I have a kilo of apricots

    I also just bought the book on your say so!!!!

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