Fruit recipes
This Lebanese-style spiced chutney is made by simmering dried apricots with chili, ginger and mustard seeds until sweet, tangy and thick. Pack it for a picnic as a spicy accompaniment to grilled meat.
Put the chopped dried apricots and water in a saucepan.
Soak the apricots in the water for fifteen minutes to help them soften more quickly.
Stir in the chili, ginger, mustard seeds and cinnamon.
Add the sugar and vinegar. Simmer over low heat for 45 minutes, stirring frequently, until thick.
Spoon the hot chutney into clean jars and close the lids. Turn the jars upside down and leave to cool.
Stay by the pan as the chutney cooks: the sugars in the apricots can caramelize quickly and stick to the bottom.
Tarifte 45 dakika yazıyordu ama kayısılarım daha büyük parçalar halindeydi, koyulaşması 55 dakika sürdü. Parça boyutuna göre süreyi birkaç dakika uzatmak gerekebiliyor, aksi halde sulu kalıyor.
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