Spiced apricot chutney

Name: Spiced apricot chutney
Yield: 10
Ingredients: 150.0g White wine vinegar; 150.0g Caster sugar; 15.0g Knorr Professional Ginger Puree 750g; 20.0g Knorr Patak's Butter Chicken Paste 1.1kg; 200.0g Dried apricots chopped small; 100.0ml Water

Chef Hacks: use our Butter Chicken Paste and our Ginger Puree to create a spiced apricot chutney that can be used as a dip or as an accompaniment in other dishes.

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For the chutney:

White wine vinegar 150.0 g
Caster sugar 150.0 g
Knorr Professional Ginger Puree 750g 15.0 g

Knorr Professional Ginger Puree 750g

Order product Product Specification
Knorr Patak's Butter Chicken Paste 1.1kg 20.0 g

Knorr Patak's Butter Chicken Paste 1.1kg

Order product Product Specification
Dried apricots chopped small 200.0 g
Water 100.0 ml

Poultry

Main courses

Indian

Chef Hacks: use our Butter Chicken Paste and our Ginger Puree to create a spiced apricot chutney that can be used as a dip or as an accompaniment in other dishes.

...

Preparation

For the chutney:
- Slice the dried apricots.
- Put the white wine vinegar and caster sugar into a suitable pan and reduce until it is a syrup consistency.
- Add in the Knorr Professiol Ginger Puree and the Patak's Butter Chicken Paste and boil for 1 min.
- Then add in the sliced apricots and mix through.
- Add the water and boil to incorporate.
- Remove from the heat andallow to infuse at room temperature for an hour then serve.