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Apricot And Ginger Chutney

A chutney with a bit of zing, perfect with cold meats and cheese, we suggest making double - it won't last long

1 tsp olive oil

1 onion, finely chopped

1 clove garlic, crushed

175 g dried apricots, finely chopped

50 g sultanas

1 tsp grated fresh root ginger

150 ml orange juice

1 Tbs cider vinegar

2 Tbs light brown sugar

Apricot And Ginger Chutney recipe image

1	Heat the oil in a small non-stick pan, then cook the onion and garlic for 5 minutes until soft. Stir in the apricots, sultanas, ginger, orange juice and vinegar, then bubble gently for 10-15 minutes until the apricots become pulpy and most of the liquid has been absorbed.
2	Stir in the sugar and cook for 2 more minutes until the chutney is sticky, then season and cool.

Servings: 8

Preparation Time: 5 minutes

Cooking Time: 25 minutes

Nutrition Facts

Serving size: 1/8 of the recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving
Energy (kJ)	23.54
Energy From Fat (8%)	0.48
% Daily Value
Total Fat 0.72g	1%
Saturated Fat 0.1g	<1%
Cholesterol 0mg	0%
Sodium 14.96mg	<1%
Potassium 474.8mg	14%
Total Carbohydrates 19.78g	7%
Fibre 2.47g	10%
Sugar 4.02g
Protein 1.61g	3%

Recipe Type: Chutney - Click here for more Homemade Chutney Recipes

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