Aubergine, Apricot and Tomato Chutney

Name: Aubergine, Apricot and Tomato Chutney
Cuisine: United Kingdom
Ingredients: 375g (12oz) light muscovado sugar; 2 teaspoons cumin seeds; 8cm (3- inch) piece of fresh root ginger, chopped finely; ½ teaspoon chilli powder; 8 cardamom pods, crushed roughly; 2 teaspoons salt; 3 tablespoons sherry vinegar; 2 × 400g (13oz) cans of chopped tomatoes; 8 large garlic cloves, chopped finely; 450 ml (¾ pint) freshly squeezed orange juice; 2 aubergines; 125g (4oz) dried apricots, chopped; 300 ml (½ pint) cider vinegar

Preparation info

Difficulty
Easy

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

Ingredients

125g (4oz) dried apricots, chopped
450 ml (¾

Europe
United Kingdom
Spicy
Vegan
Gluten-free

Method

Wash out four 1 lb. preserving jars and place them on a baking sheet in a very low oven to sterilize them.

Put the apricots into a bowl with the orange juice. Leave the apricots to soak for about one hour. Bring a saucepan of water to the boil, then cut the aubergines into