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Apple, peach and apricot chutney

Madhur Jaffrey
If you're a fan of fruity mango chutney, you'll love Madhur Jaffrey's apple, peach, apricot and sultana chutney - great served with curry or a few crisp poppadums for dipping...

Apple, peach and apricot chutney

Method

1. Combine all the ingredients in a heavy stainless steel or porcelain-lined pan and bring to the boil. Turn heat to medium-low and cook, keeping up a fairly vigorous simmer, for about 30 minutes or until you have a thick, jam-like consistency. Stir frequently and turn the heat down slightly when the chutney thickens as it could stick to the bottom of the pan.

2. Let the chutney cool. It will thicken some more as it cools. Pour into a clean jar and cover with a non-metallic lid. Store in a cool place or keep in the refrigerator.

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Serves: Makes about 750ml

Prep: 15 min
Cook: 30 min

Ingredients
550g sour cooking apples, peeled, cored and coarsely chopped
100g dried Peaches, quartered
100g Dried apricots
50g sultanas
6 garlic cloves, peeled and mashed to a pulp
2 x 2.5 cm cubes ginger root, peeled and finely grated
400ml white wine vinegar
400g caster sugar
2 tsp Salt
0.5 tsp cayenne pepper