Apricot & Ginger Chutney



1tsp olive oil

1 onion, finely chopped

1 clove garlic, crushed

175g dried apricots, finely chopped

50g raisins

1tsp grated fresh ginger root

140ml pineapple juice

1 tbl cider vinegar

2tbl light brown sugar

salt and pepper to taste

1/2tsp crushed red pepper flakes (optional)


Heat the oil in a small non-stick pan then cook the onion and garlic for 5 mins until sof

Stir in the apricots, raisins, ginger, pineapple juice and vinegar then bubble gently for 10-15 mins until the apricots are pulpy and most of the liquid has been absorbed.

Stir in the sugar and cook for 2 more mins until the chutney is sticky, then season and cool.

Place in a sterilised glass jar.