Recipes: Tested Apricot & ginger chutney

A chutney with a bit of zing, perfect with cold meats and cheese, we suggest making double - it won't last long

Ingredients

• 1 tsp olive oil
• 1 onion , finely chopped
• 1 garlic clove , crushed
• 175g dried apricots , finely chopped
• 50g sultanas
• 1 tsp grated fresh root ginger
• 150ml orange juice
• 1 tbsp cider vinegar
• 2 tbsp light brown sugar

  

• Heat the oil in a small non-stick pan, then cook the onion and garlic for 5 mins until soft. Stir in the apricots, sultanas, ginger, orange juice and vinegar, then bubble gently for 10-15 mins until the apricots become pulpy and most of the liquid has been absorbed.
• Stir in the sugar and cook for 2 more mins until the chutney is sticky, then season and cool. Transport to the picnic in a small jar or pot with lid.