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BackstoryImported 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.