- 50g dried apricots
- 1 fresh red chili
- 200ml water
- 100ml vinegar
- 100ml sugar
- 1 chilli
- 1 red onion
- 2 cloves
- 1 tsp fennel seeds
Creamy Havarti with apricot-chili chutney
Castello Creamy Havarti is a cheese with some self-confidence, which goes well with many foods. The red chilli in the chutney is relatively mild. Cook it in one piece together with the apricots, and remove it once the chutney has the right bite.
The chutney keeps for a long time in the fridge, so make a large batch while you are at it. The chutney also goes well with a curry dish or cold meats.
If you want to experiment, you might also try adding dried figs or perhaps some pine nuts. They provide texture, but should only be added once the chutney is mixed.
Peel the onion and cut into wedges. Place in a saucepan together with the apricots, spices, water and vinegar. Cook for approx. 20 minutes until most of the liquid has evaporated and then add the sugar. Leave to simmer for another 10 minutes. Blend using a hand blender.