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Apricot-chilli chutney

Apricot-chilli chutney

Cook 40 min 4 servings

Gentle bursts from mild spices slowly spreading through a blend of zesty fruit – our Smooth Cheese with Apricot-Chili Chutney provides bite and character to whatever it finds itself next to. Rich cheese adds base and delivers a satisfying tartness to finish this playful chutney recipe.

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  • 50 g dried apricots
  • 1 fresh red chilli
  • 200 ml water
  • 100 ml vinegar
  • 100 ml sugar
  • 1 chilli
  • 1 red onion
  • 2 cloves
  • 1 tsp fennel seeds


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.

Tips & Tricks

Tips & Tricks

Castello Tickler Mature Cheddar is a cheese with some self-confidence, which goes well with many foods. Its strong taste also means that you can prepare strongly-flavoured accompaniments without drowning out the cheese.