Apricot & Rosemary Chutney

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These fragrant, sweet fruits are in season from May to September and are the perfect summer fruit for a hot day. A relative of the peach, nectarine, plum and cherry, apricots are fragrant, with a soft, velvety skin that ranges from pale yellow to deep orange. 

Apricots are suited to warmer climates, therefore growing apricots in the UK is a relatively new phenomenon, but new cultivars mean trees are now popping up on several fruit farms and producing some excellent fruit. 

You will need:
– 500g Ripe apricots (De-stoned and roughly chopped)
– 100g sugar
– 2 tbsp maple syrup
– 100ml good vinegar
– 3 shallots (Diced)
– 1 chilli (Cut in half)
– 1 thumb-sized piece of ginger finely sliced
– 1 small sprig of rosemary
To make:
1) In a medium pan add a little oil and sweat the shallots for a few minutes. Once the shallots are softened,  add the ginger and sweat for a further few minutes.
2) Add all remaining ingredients and cook over a low heat for 45 mins until the chutney has cooked right down and is sticky.
3) Allow this to cool and store in the fridge for up to one month.
4) Best enjoyed with cheese!

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