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Flavour tangy chutney with Chinese five-spice powder and paprika for an Asian-influenced condiment to serve with cheese and meat
1 kg apricots
2 red onions
5 cm piece ginger
2 red chillies
1 tsp Chinese five-spice powder
1 tsp paprika
1 tsp coarsely ground black peppercorns
1 tsp salt
400 ml cider vinegar
450 g granulated sugar
- Halve and stone the apricots, then chop them into small pieces. Peel and coarsely chop the onions, ginger and apples, and put in a food processor. Roughly chop the chillies and add to the food processor along with the seeds. Blitz until finely chopped, then tip into a large pan and add the spices, salt and vinegar. Bring to the boil, then turn down and simmer for 10 mins, stirring occasionally.
- Add the apricots and return to the boil. Simmer for a further 10 mins until the apricots are starting to soften, then tip in the sugar and stir until dissolved. Increase the heat and boil for 15-20 mins, stirring occasionally, until the mixture is thick and leaves a brief trail when a wooden spoon is dragged across the base of the pan.
- Pot into warm clean jars and label. Store for up to a year in a cool dry place.