Apricot Chutney

Do you like chutney? Or maybe you haven't tried before. You might know chutney from the supermarket jars, but what about making your own this weekend? Chutney is a new taste for me, which I learned from my half-English husband. Also, my mother-in-law makes the best chutney at home. Today I'll start with a simple recipe though. This apricot chutney recipe has a few ingredients, easy to make, quick to cook and perfect for new beginners (like me). =) In Istanbul, Turkish people don't know chutney, but when I gave it to some friends, they enjoyed it. Especially with apricot chutney, it works every the time because it is pretty light and it is slightly sweeter than other chutney recipes. If you like the combination of sweet and sour, you will definitely enjoy this taste. And you won't believe how easy it is to make and keep. Chutney is originally an Indian recipe but British people loved it so much that now you can see it as a part of English cuisine. I am really getting more and more fond of Indian cuisine, thanks to my husband who introduced me to super-delicious Indian food. But that's totally another story! There are loads of different types of chutney. Some recipes (like mango chutney) focus on one fruit/vegetable specifically, some use plenty of different types, some need brandy (like Irish chutney) or special types of vinegar. Apple chutney, walnut chutney, mango chutney, Mediterranean chutney, lemon chutney or my mother-in-law's perfect mixed chutney -every winter, we have to make that! There are many things to say about chutney, but I'll cut it here and continue with my simple apricot chutney. The only important note is not to change the amount of the ingredients. Especially the vinegar and sugar has to have a specific ratio. That is the key to a good yummy chutney!

Ingredients:
250 gr dried or fresh apricots 
500 gr sweet red apples (or cooking apples)
1 big onion
Grated rind and juice of one lemon or orange (in this recipe I preferred orange) 
1 teaspoon of salt
600 ml vinegar (grape or apple vinegar will do; I used regular grape vinegar)
500 gr granulated white or brown sugar (this recipes is made with white sugar)
4 cinnamon sticks
7-8 cloves
1 teaspoon of ginger
5-6 peppercorns
2 bay leaves
1 teaspoon of Chinese five spice

How to:
1. Since I see chutney as a type of jam, I start with preparing the fruits. If you are going to use dried apricots like me, you have to put them in a bowl and cover with water, so that they can soak the water and become soft. The next day, we chop the apricots. If you are using fresh apricots, just wash them thoroughly and chop into big dices.
2. After the apricots, dice your apples (if you like you can peel them. Normally, it doesn't matter much but in this chutney, I think peeling is better) and onion, then put all of the ingredients, except sugar into a big deep pot start boiling. Since the spices we use are chunky, I just leave them into the pot. You can use a tiny spice bag to keep them in one place and take out easily. Once it starts to heat and tiny bubbles appear, the vinegar will smell very sharp; don't worry, it is going good.:)
3. Once the apples, apricots, spices and the vinegar start boiling, put it in low heat and cook for 45 minutes or until everything softens. You can stir from time to time.
4.  Next comes the sugar. Add the sugar and stir until the sugar melts. After that, cook everything in low heat for another 20-30 minutes. This will enable the chutney to thicken. Be careful, once you add the sugar, there is always a risk that the sugar might burn, so keep an eye on the pot.
5. Your chutney is done! If you have a piece of village bread or brown bread, go ahead and try it while it is warm. After it cools down a little bit, take out the big pieces of spices, then pour into clean, sterilized jars, shut the lid tightly and keep in a dark cupboard. It should keep for the whole season and it will become more and more delicious the longer it stays in the jar. All the flavours will mature and get beautiful.
6. Where to use chutney? A few simple ideas: Have it as an afternoon snack on bread with some cheddar or salty, old cheese. Spread some apricot chutney inside your juicy beef burgers. Serve it as a garnish with grilled or fried chicken or grilled meat. You can glaze your ham or chicken with chutney before you put it into the oven. You'll love the result! The picture above is from a lunch I served to a couple of friends: Grilled spicy chicken with chutney and roasted potatoes with green peas and red onion.