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Red Onion and Apricot Chutney

Our sweet and tangy red onion and apricot chutney is brimming with caramelised red onions, apricots, apples and ginger. Added to sandwiches, salads and many other dishes it gives an instant flavour boost!

Red Onion and Apricot Chutney

Preparation Time: 30 minutes

Serves: 6

Cooking Time: 1 hour

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This chutney is packed with sweet, savoury and spicy flavours and pairs beautifully with many cheeses and breads. Try spreading onto Focaccia or Flatbreads, add to a sandwich or enjoy with a picnic salad or quiche.

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Ingredients
  • 2 large red onions - peeled, sliced & chopped
  • Half a bramley apple - peeled, cored and coarsely grated
  • 1 garlic clove
  • 1 whole red chilli deseeded and finely chopped (or 1 tsp chilli flakes)
  • 2 tbsp brown sugar
  • 50ml red wine vinegar
  • 1 tsp sweet balsamic vinegar
  • 1 tbsp olive oil
  • Piece of fresh ginger (half an inch in size)
  • 200ml water
  • 25ml white wine vinegar
  • 100g dried apricots

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Method
  1. Chop one onion into small chunks in the Dualit Hand Blender chopping bowl and thinly slice the other.
  2. Finely chop the garlic and red chilli and thinly slice the apricots, set aside.
  3. Place the onions, olive oil and 2 tbsp of brown sugar in a frying pan on a low heat and allow the onions to brown and caramelise, stirring to ensure an even cook. Add the garlic and chilli halfway through.
  4. Transfer the caramelised onions to a small saucepan, add the grated apple and apricots.
  5. Add the red, white and balsamic vinegar along with the water and stir in.
  6. Add the piece of ginger to the pan, use a wooden spoon to mash down and break up any large pieces and cover with a lid. Allow to simmer on a low heat for one hour.
  7. Once cooled, remove the piece of ginger and spoon the chutney into a sterilised jar with a lid.
  8. Store in the fridge for up to one week, ensuring the lid is securely on.

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Top tips

  • This recipe makes 1 x 450g jar. If doubling the quantities, add the original vinegar amounts, then if more is required, add a teaspoon at a time to avoid too much acidity.
  • Serve with ham hock or a mature cheese on crackers or with our homemade Focaccia bread.
  • Substitute apricots for plums if preferred, you can experiment with different fruits. Keep to the quantities and cooking method, Bramley cooking apples hold a fair amount of pectin and will set the chutney a little. Add this to any variation by finely grating.
  • This chutney is a great addition to your picnic spread!

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Dualit Product Used

We used the Hand Blender with attachments to make this chutney

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