Apricot and Apple Chutney with Penzeys Rubbed Sage

Julienne: “In England we have always eaten a lot of chutney. This is, I am sure, is due to the influence of India from the days of the British Empire.”
This is a simple chutney which is great with cheese or pork and can be made even during the winter as it uses dried apricots and dried sage.  
Half a shallot (diced).
Dried apricots (soaked in warm water for half an hour).
1 apple (diced).
1 Tablespoon of rubbed sage (we like to use Penzeys Spices Albanian rubbed  sage).
1 Tablespoon apple brandy or Calvados we used a US Lairds Applejack.
Splash of white balsamic vinegar (you can also use cider vinegar
1/4 cup of water
Salt and Pepper

Dice the shallot then sweat down in a little olive oil to soften.
Dice the apricots and mix with the dried sage.

Dice the apples.

Add the apricots, apples and sage to the softened shallots.

Add all the wet ingredients then cook covered on a low heat for about an hour.

About half way through taste and season with salt and pepper.

Once the chutney is cooked down chill and place in a suitable container. If kept in the fridge it will keep for several weeks.
We served it here with a French Ermitage double cream Brie.

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