- 2 kgs of spiced beef
Apricot and Almond Chutney (Makes 1 litre)
- 450g dried apricots, chopped (no soak are very convenient)
- 225g brown sugar
- 1 onion, chopped
- 500ml wine vinegar
- 1 cooking apple, chopped
- 2 tablesp. fresh root ginger, grated
- ½ tablesp. coriander seeds, toasted and crushed
- 75g almonds, blanched and roughly chopped
- Dash of Tabasco and salt
This is wonderful with spiced beef or with a wedge of farmhouse cheese and brown bread.