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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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.