Delia's spiced apricot chutney

I'm having a clear out, and in the larder I found a number of old packets of apricots. I also put Delia's Christmas book in the Oxfam pile. Then I remembered her recipe for spiced apricot chutney, utterly wonderful, the best thing in the book (the only thing I've cooked more than once). I've given it away for Christmas presents, and I often use it to liven up the leftovers which are my lunchtime staple. Delia recommends using it as the basis of a sauce to go with roast pork; that's good too. I'm posting the recipe because the book is definitely going to Oxfam. And because I'm down to my last half jar.

Spiced apricot and orange jam
enough to fill a 1-litre jar

400g no-soak apricots
1 tsp whole coriander seeds
225g soft light brown sugar
425ml cider vinegar
1 medium onion, chopped
50g sultanas
2 tbsp finely grated fresh ginger
2 chopped cloves garlic
grated zest and juice of one orange

Chop the apricots small. Dry fry the coriander seeds; when they are toasted bash them with a pestle. Put everything together in a stainless steel saucepan, bring up to the boil and simmer gently for up to an hour (it will take at least 45 minutes).

When it's good and thick, pour into sterilised jars and seal. (I sterilise my jars by putting them through a dishwasher cycle.)


Spiced apricot sauce for pork

Pork pan juices
15g plain flour
570ml white wine
3 tbsp chutney
grated zest of an orange

Blend the flour into the pan juices (I wouldn't weigh this, I'd do it by eye/feel, but you know what a stickler Delia is for detail). Gradually stir in the wine (I might well use stock, cider, or even water). When you've got a smooth sauce, cook it gently for a few minutes until the flour is cooked, then add the chutney and zest. Simmer for a little longer.

Spiced apricot and orange chutney

Looking for marmalade, I discovered a forgotten jar of this - made in 2005, matured to perfection. It's Delia, from her Christmas book. She also uses this to make a quick sauce for roast pork, so it's quite useful for cooking ahead if you've got some spare time. I made it as a Christmas present for 2005, with the sauce recipe attached.

Spiced apricot and orange chutney

400g no-soak dried apricots
1 tsp whole coriander seeds
225g soft brown sugar
425ml cider vinegar
1 chopped onion
50g sultanas
2 tbsp grated ginger
2 chopped cloves garlic
1 tsp salt
1/2 tsp cayenne pepper
grated zest and juice of an orange

Cut the apricot into small pieces. Temper the coriander seeds in a dry frying pan, then bash them in a mortar. Put everything together into a large stainless steel saucepan & heat gently until the sugar has dissolved. Simmer half-covered for 45 minutes or so. You want soft onions and fruit, but you don't want it too thick, and it will carry on thickening as it cools.

Spoon into sterilised jars. I generally do this by putting them through a dishwasher cycle. Or you can put them into a hottish oven until they are too hot to handle.

Spiced apricot sauce for roast pork

You make this exactly as if you were making gravy: sprinkle a little flour onto the pan juices, mix to a paste, add white wine - enough to make the sauce - bubble and reduce, stirring all the time to keep smooth. Stir in a good quantity of the chutney, also some orange zest, and simmer for about 5 minutes, until the flour is cooked.

I think it would be just as good using a dash of wine and some stock.


Related posts:

Braised mixed lentils
Chilli and pepper chutney
Red onion marmalade

Useful links:

Delia Smith Online
Pomiane's anti-Delia rant