- 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
Toasted Almond , Apricot & Tarragon Chutney
Robbie McCubbin
31st January 2011
Toasted Almond , Apricot & Tarragon Chutney
Lovely with pates, terrines or equally with cheese
Ingredients
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
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