Recipe by Chef Michael Williams
Curried Apricot Chutney
- Prep time 7 mins
- Cook time 7 mins
This chutney is bulging with flavour and it’s pretty easy to make. On top of a cracker with cambozola cheese or a roast chicken breast, enjoy this yummy creation!
- Add all ingredients to a small pot or fry pan and cook on medium heat until most of the liquid has evaporated and you have a moist, but sticky consistency.
- Remove from heat and set aside to cool. Serve at room temperature.
- Try using different seeds or nuts in place of the pumpkinseeds. Sunflower, sesame, cashew, pecan or walnuts are all options.
- Not too big on dried apricots. Dates or prunes are acceptable substitutes.