INGREDIENTS
1 cup packed brown sugar
2 cups apple cider vinegar
500 grams dried apricots, sliced
zest and juice of 1 orange
1 onion, finely chopped
½ cup sultanas or raisins
¼ cup chopped crystallised ginger
1 tablespoon yellow mustard seeds
1 teaspoon dry mustard powder
2 cloves garlic, crushed
¼ teaspoon chilli flakes – optional
½ teaspoon salt
METHOD
Serve with Pork Terrine.
Put the sugar and vinegar in a heavy-based saucepan and bring to the boil. Add all the other ingredients and stir to combine. Cover and simmer gently for 40 minutes, stirring occasionally, until it has thickened. Don’t over reduce the chutney, as it will continue to thicken as it cools.
Pour into sterilised jars and seal or keep in a sealed container in the refrigerator. Make the chutney at least one day before eating to allow the flavours to develop. Makes 2½ cups
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.