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Imported fresh apricots have already arrived in the shops, and home-grown ones won’t be far behind. Make the most of them with this sunset-coloured chutney, with its hit of intense, caramelised flavour from the roast lemons. It’s perfect with a mild, chalky goat’s cheese, with cheddar or even in a ham sandwich.


  • 2 large unwaxed lemons
  • Olive oil
  • 1kg apricots, pitted and roughly chopped
  • 500ml cider vinegar
  • 350g sugar
  • 6 shallots, chopped
  • 6 cloves garlic, chopped
  • 1 thumb-sized piece root ginger, peeled and chopped
  • 1 scotch bonnet chilli, chopped
  • 1 tsp turmeric
  • 1 tsp black mustard seeds


  • Preheat the oven to 180°C. Cut off and discard the ends of the lemons.
  • Slice the remainder quite thickly, remove the pips, and place the slices on a baking sheet lined with non-stick baking parchment.
  • Drizzle with olive oil and roast until golden – about 25 minutes. Meanwhile, prepare the apricots and place them, together with all the other ingredients except the lemons, in a large pan.
  • Bring to the boil and simmer gently until reduced and thick – this will take 3–4 hours. Place the cooled lemon slices in a food processor and pulse until roughly chopped, or chop them by hand.
  • Mix the lemons in with the chutney, season with salt and freshly ground black pepper and bottle in sterilised glass food jars.
  • The chutney will mature over four to six weeks, and once opened will keep well in the fridge for several weeks.

Categories: Chutney  Fruity 

Author Credit: Patteson Glass

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