• [Moroccan ]
• [Sides]

Hot apricot chutney

• Source Vegetarian Tagines & Cous Cous

• 225 Gram dried apricots  (finely chopped)
• 1 granny smith apple  (peeled, cored, finely chopped)
• 1 onion  (finely chopped)
• 2-3 garlic clove  (finely chopped)
• 1 Tablespoon ginger  (fresh, peeled and grated)
• 1 Tablespoon sultana
• 2 cinnamon stick
• 1 lemon  (juice and zest)
• 150 Mililitre white wine vinegar
• 130 Gram white sugar
• 1/8 Teaspoon red chilli powder
• 1 Tablespoon honey (runny)
• 2-3 Tablespoon orange blossom water  (or orange essence and lemon juice)

1. Put all ingredients except honey and orange blossom water into the base of a tagine or in a heavy-based saucepan. Bring to the boil, stirring all the time.
2. Cover and cook gently 15-20 minutes, stirring from time to time, until mixture is thick, adding a little water if necessary.
3. Stir the honey and orange blossom water into the chutney mixture and cook gently for a further 5-10 minutes, until mixture is thick and fragrant, then season with salt.