Spiced apricot chutney
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.
Poultry
Main courses
Ingredients
Spiced apricot chutney
−
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€0.0
For the chutney:
White wine vinegar
/g
150.0 g
0%
Caster sugar
/g
150.0 g
0%
Knorr Patak's Butter Chicken Paste 1.1kg
/g
20.0 g
0%
Dried apricots chopped small
/g
200.0 g
0%
Water
/ml
100.0 ml
0%
/
For the chutney:
-
White wine vinegar 150.0 g
-
Caster sugar 150.0 g
-
Dried apricots chopped small 200.0 g
-
Water 100.0 ml
Preparation
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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.
