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    Seville Orange and Apricot Chutney

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    Seville Orange and Apricot Chutney

    An excellent relish to serve with sausage and mash and anything which needs a little sunshine. Perfect with cold meats, pork or game pie, a slice of ham cut from the bone, roast pork, tongue, or a plain-roast chicken.

    Makes: Fills about 4 x 500g jars

    Ingredients

    • 4 Seville oranges, zest removed and finely chopped, flesh cut into chunks and pips removed
    • 350g dried apricots, pre-soaked or ready-to-eat, roughly chopped
    • 75g sultanas or raisins
    • 2 large onions, chopped
    • 1 red chilli, deseeded and finely chopped
    • 600ml white malt vinegar
    • 225g light muscovado sugar
    • 2.5cm piece fresh root ginger, peeled and finely chopped
    • 6 cloves
    • 1tsp freshly grated nutmeg or small piece mace
    • 1tbsp roughly crushed black peppercorns
    • 2tsp salt

    Method

    1. Put all the ingredients in a large enamel preserving pan or glass bowl and leave to infuse for 30 minutes.
    2. Bring the mixture to the boil in the preserving pan or a very large pan, then reduce the heat to a simmer and leave to cook very gently until most of the liquid has evaporated, stirring regularly - chutney is a terrible sticker. Be patient, the process can take up to 1 hour. Should the base stick and burn, don't panic - just tip everything which hasn't stuck to the bottom into a clean pan, add a little water, and carry on.
    3. Meanwhile, sterilise the jars. Preheat the oven to 180°C, gas mark 4. If using recycled jars, remove old labels. Wash the jars in hot, soapy water inside and out, rinse and place in the oven for 10-15 minutes just before you fill them.
    4. When the chutney is thick and dark, remove from the heat and pot in the hot jars. When cool, seal with non-metal tops as vinegar corrodes metal. Keep the jars in a cool dark larder: light and warmth are the enemies of pickles. Ready in a week or two, better after a month.

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