Spiced apricot chutney
Chef Hacks: use our KNORR Patak's Professional Butter Chicken Paste and KNORR Professional Ginger Puree to create a spiced apricot chutney that can be used as a dip or as an accompaniment in other dishes.
Poultry
Main courses
Ingredients
Spiced apricot chutney
−
+
£1.35
For the chutney
White wine vinegar
/ml
150.0 ml
0%
Caster sugar
/g
150.0 g
0%
KNORR Patak's Butter Chicken Paste 1.1kg
/g
20.0 g
0%
Dried apricots
/g
200.0 g
0%
Water
/ml
100.0 ml
0%
/
For the chutney
-
White wine vinegar 150.0 ml
-
Caster sugar 150.0 g
-
KNORR Patak's Butter Chicken Paste 1.1kg 20.0 g
-
Dried apricots 200.0 g
-
Water 100.0 ml
Preparation
-
For the chutney
- Slice the dried apricots.
- Put the white wine vinegar and caster sugar into a suitable pan and reduce until it is a syrup consistency.
- Add in the Knorr Professiol Ginger Puree and the Patak's Butter Chicken Paste and boil for 1 min.
- Then add in the sliced apricots and mix through.
- Add the water and boil to incorporate.
- Remove from the heat andallow to infuse at room temperature for an hour then serve.
