Comments on: Apricot chutney

By: witt

witt — Mon, 20 Jul 2009 16:20:24 +0000

Your recipe sounds yummy, it´s definetely worth trying.

By: sairuh

sairuh — Wed, 01 Jul 2009 16:01:22 +0000

Sally, although I haven’t used them myself, using peaches sounds like a great idea!

By: sally

sally — Wed, 01 Jul 2009 12:02:42 +0000

I am going to make your recipe again – it truly is amazing!!!
do you think i can substitute apricots with peaches – i am almost sure it will be fine?

By: sally-anne

sally-anne — Tue, 09 Dec 2008 13:41:04 +0000

Could I possibly make a suggestion. The recipe at first threw me for a 6, as I didn’t know when the spices needed to be added.
Perhaps point 1 should read : ‘Put all of the fruits, (except for the raisins), onions, garlic and spices into a large stock pot with a heavy bottom. Turn the heat onto medium high. Pour in enough malt vinegar so that the mixture won’t stick as you bring it to a simmer. Lower the heat to medium once you obtain a lively simmer. Regards

By: sally-anne

sally-anne — Mon, 08 Dec 2008 13:11:16 +0000

your recipe was a hit, thank you. I used grape vinegar and more sugar, found figs and everything turned out perfect. I have a refined palate, thank you to my mother and your recipe really is tops!thank you for sharing it.

By: sairuh

sairuh — Sat, 06 Dec 2008 19:51:48 +0000

Hi Sally-Anne: Certainly feel free to play with the accompanying fruits and spices! I tend to vary it every year anyhow. Star anise is stronger (hotter, sweeter) than aniseed, but I think aniseed could work (haven’t tried it myself). I generally use cinnamon stick instead of powdered cinnamon, because I can sometimes find cinnamon-y flavors overwhelming. Again, it’s a very subjective thing with flavorings. Experiment and have fun!

By: sally-anne

sally-anne — Fri, 05 Dec 2008 06:49:43 +0000

Hi, I don’t have figs, but have dates – I work only with certified organic products, so need to keep it strictly organic. Pity about the figs but will it make a huge difference – should I not just substitute with more raisins or something? The allspice, I cannot find. My mom says to replace with 1/2 tsp cinnamon and 1/2 tsp cloves to make up 1 spoon of allspice – clever hey (my mom’s a real good cook)? But was concerned that there is already cinnamon in the recipe. Hope the flavour does not change too much. Last but not least – the star anise, I have anise seed, but no whole star anise, does it make a huge difference to the flavour if I don’t put it in? Perhaps I should just wrape anise seed in a bag and let it boil up with the chutney. I am really excited to try your recipe, it sounds devine!

By: sairuh

sairuh — Wed, 14 May 2008 03:33:41 +0000

Hi Carol: You add the spices at the first step.

By: Carol

Carol — Wed, 14 May 2008 03:08:36 +0000

Sounds wonderful … but when and how do the spices go in???

By: sairuh

sairuh — Fri, 22 Jun 2007 19:12:04 +0000

Thanks, Elise! We’re still waiting for this year’s Blenheims to fall off–er, ripen up. They haven’t become completely orange-pink, and are a bit hard and tart, but one fruit I picked yesterday had that aromatic apricot flavor. Any day now…

By: Elise

Elise — Fri, 22 Jun 2007 06:16:33 +0000

This apricot chutney sounds absolutely fabulous. What a great way to use up a bunch of apricots!