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


  • 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


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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