Spiced apricot chutney

• apricot↗1kg kg
• red onions↗2
• 5cm piece ginger
• apples↗2
• red chillies↗2
• Chinese five-spice powder1 tsp tsp
• paprika↗1 tsp tsp
• coarsely crushed black peppercorn1 tsp tsp
• salt↗1 tsp tsp
• cider vinegar↗400ml ml
• granulated sugar↗450g g

Step-by-step instructions

1. 1

   Halve and stone the apricots, then chop them into small pieces. Peel and coarsely chop the onions, ginger and apples, and put in a food processor. Roughly chop the chillies and add to the food processor along with the seeds. Blitz until finely chopped, then tip into a large pan and add the spices, salt and vinegar. Bring to the boil, then turn down and simmer for 10 mins, stirring occasionally.

2. 2

   Add the apricots and return to the boil. Simmer for a further 10 mins until the apricots are starting to soften, then tip in the sugar and stir until dissolved. Increase the heat and boil for 15-20 mins, stirring occasionally, until the mixture is thick and leaves a brief trail when a wooden spoon is dragged across the base of the pan.

3. 3

   Pot into warm clean jars and label. Store for up to a year in a cool dry place.