This is a family recipe for spicy or hot apricot chutney. Very easy to make. Goes well with meat and curries. It will remind South Africans of the famous Mrs Ball's chutney.
The use of cayenne pepper is optional. Quantity can be increased for hotter version or omitted for milder version.
The chutney will keep for about 9 months if stored in a dark cupboard.
Not necessary to refrigerate this after opening, but I recommend to refrigerate the chutney in summer.
I used this recipe to use a glut of apricots we received. My dh loves chutneys with his curries. He LOVES this recipe! Good thing as I preserved at least a years supply. Lol! - 05 Feb 2012
I had trouble converting ml to mg. Where I come from ml is used for liquids, not solids or powders. I had to search the internet for a conversion. However, 25mg seemed a lot of coriander so just used my instincts. I also used Splenda instead of sugar and added about 2 tablespoons of mustard seeds and 5 bay leaves as I didn't want this to be too sweet. Turned out delicious! - 28 Dec 2014