Ingredients
For the chutney
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White wine vinegar 150 ml
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Caster sugar 150 g
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Dried apricots 200 g
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Water 100 ml
Preparation
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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.
