Something you have to have in your cupboard (or refrigerator in our case): chutney. Why? Because once in a while you don’t feel like making a sauce when you eat duck, rib eye or grilled lamb chops. Or because you want to eat something nice, simple and vegetarian, like rice with lentils and, there we are, chutney.
If there would be a top three of main ingredients for chutney it would read mango-tomato-apricot. The basic recipe is the same for all three; it’s a matter of adjusting the quantities and choosing the spices.
Chutney needs to integrate, much more than jam or marmalade. So cook it for an hour or so and leave it in a jar for at least a week before using it. The fact that it needs to integrate will create a hopefully nice surprise when opening the jar. If not, there is little you can do (eat more quickly, give a jar to a not too close friend et cetera).
We use just a bit of sugar so our chutney needs to be stored in the refrigerator. Too much sugar (200 grams on 1 kilo of mango for instance) will only hide the taste of the mango. Chutney is a balance of sweet (fresh fruit, onion, garlic, cinnamon), sour (vinegar), bitter (the skin of the apricot or tomato), spiciness (ginger, red chilli, garlic) and depth (cardamom, nutmeg, cumin). Too much sugar will only disturb the balance. Cooking is about pairing tastes and textures, not about creating a simple, one-dimensional product.
Why would we make apricot chutney if it’s our number 3? Two simple reasons: we happen to have an apricot tree on our terrace and we actually like the touch of bitterness that comes with the apricot.
When making mango chutney, try using unripe mangos. The chutney will be much tastier and complex!
Here is what you need:
- 1 kilo stoned Apricots (meaning 1,25 kilo of Apricots)
- 2 Shallots
- 2+2 gloves Fresh and cooked Garlic
- 1 Red Chilli
- 100 ml Vinegar
- 100 ml Water
- 50 grams of Sugar
- Spices, such as
- Mustard Seed
- Olive Oil
Stone and quarter the apricots. Cut the shallots in 4 and slice (not too thin). Slice the fresh garlic. Same with the seeded red chilli. Cut let’s say 5 cm of ginger in small bits. Start by glazing the shallots for 10 minutes in olive oil, making sure they will enhance the sweetness of the chutney. Then add all other ingredients to the pan, mix, add the grated ginger, the spices of your choice, mix and bring slowly to a simmer. We used vinegar and water given the acidity of our apricots. If your apricots are really sweet and ripe use 200 ml of vinegar. Spice wise we prefer using cardamom, cinnamon, and a touch of cumin and nutmeg. Leave to simmer for at least one hour. Stir occasionally but gently. After an hour increase the heat and transfer to very, very clean glass jars. Close the jars, leave them to cool a bit, then put in cold water and later on transfer to the refrigerator.