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Apricot chutney

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Ingredients

Prep: 10 mins.
Cooking: 25 mins.
Makes 1 ½ cups

1 large clove garlic, finely chopped
1 teaspoon finely chopped ginger
2 teaspoons vegetable oil
½ teaspoon mustard seeds
90g dried apricots, chopped
2 tablespoons currants
¹⁄³ cup (80ml) water
2 tablespoons red-wine vinegar
1½ tablespoons sugar
¼ heaped teaspoon salt 
 

Method

1. Combine garlic, ginger and oil in a heavy-based pan and cook over moderate heat for 2 minutes, or until golden, stirring constantly. Add mustard seeds; sauté for 1 minute, or until fragrant. Add remaining ingredients and simmer with lid at an angle for 20 minutes, or until most liquid has been absorbed. Cool to room temperature.

Recipe Loukie Werle
Photography William Meppem
Styling Kirsty Cassidy

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