Toasted Almond , Apricot & Tarragon Chutney

Robbie McCubbin

Robbie McCubbin

31st January 2011
Robbie McCubbin

Toasted Almond , Apricot & Tarragon Chutney

Lovely with pates, terrines or equally with cheese

Ingredients

  • 1 Large or 2 medium spanish onions finely diced
  • 2. 1 large A5 tin of Apricot halves - strained,, keep stock
  • 3. 250g Almond toasted
  • 4. 100ml White Wine Vinegar
  • 5. (Castor Sugar to taste if needed)
  • 6. 125g Fresh Tarragon

Method

1. Place finely diced onion in a pot & sweat without colouring with a little olive oil
2. Cut Apricot halves in half again.
3. Pour stock from apricots & white wine vinegar into the diced onion & simme. reduce by a quarter
4. Add in cut apricots & toasted almonds & reduce again by half.
5. Check & if to sharp add sugar to taste, making sure to dissolve.
6. Once cold pick off tarragon leaves, chop & add to relish mix

One Community. One Purpose. Powered by You.

In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.

• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.

Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.

Chip in £3, drive us forward, and keep the community strong. Thank you.

We’re in this together. And together, we move forward.