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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!