Our organic Apricot Ginger chutney with a bit of zing is fabulous with meat, tarts and breads. Most often apricot chutney is served as a side dish and is considered to be a more healthy choice. This chutney is known for its sharp tangy sweetness and slight heat from the ginger makes a wonderful addition.
The fresh ginger roots in this delicious chutney gently diffuse the palate. This chutney gets its great taste from apricot mixed with vinegar and chilli powder. Apricot is high in beta-carotene, iron and fibre which are related to the healthy body. Apricot gives musky and faint tartness taste.
We were quite excited to try this, being huge fans of ginger and apricot. We tried it straight from the jar to begin with and enjoyed the flavour-slightly sweet and slightly tangy, with a bit of a zing of the chilli. There were lots of chewy ginger bits which were refreshing and quite delicious.
Hubby tried some with a curry we had for dinner(tikka Masala) in place of his usual mango chutney and he said it was good. I had mine as more of a pickle as it was quite jam-like to me, with cheese on a sandwich. The flavour went well with the cheese (a sharp cheddar) and I enjoyed the combination of the sweet and bit of the chilli with the sharpness of the cheese. The child liked it on it's own in a sandwich like a jam or on crackers with cream cheese.
We liked that it had a home made flavour and texture and the depth of the flavours too with the fruit and the ginger and the spices that gave it a delicious tangy and sweet flavour.
We loved that this was organic and enjoyed tasting something different. One member of our house couldn't try it due to it being processed on the same lines as wheat and she is coeliac so we thought we best not risk it for her.
Before trying this relish in combination with other foods, we all tasted it straight from the jar. What struck everyone was the strong, sweet flavour and number of small, chewy pieces of ginger that were present on the spoon. It was almost like a cross between a chutney and a jam. There was no acidic aftertaste, and it was quite easy to eat just on its own!
However, we thought it best to see how well it went with other foods too so resisted the temptation to just keep eating. Our cousins had prepared a fusion curry dish with chili roast pork, a medium lamb korma, and the inevitable mild butter chicken for the less adventurous. There was also plain naan bread, a large bowl of raita, and some steamed white rice. Altogether a great meal for a very cold day (it was snowing outside and we had been travelling for several hours).
We found the chutney was quite runny, so when we added it to each plate we found that it immediately mixed in with the rest of the food. Not that this mattered because we got to taste it in various combinations, and could judge how well it kept its own flavour when eaten with a piece of very spicy pork and then with a mild cube of chicken. It impressed us that both the ginger and apricot flavours carried through successfully without overpowering the spiced items. In effect, it was the ideal complement for a curry because it brought out the best in everything.
We tried it with another couple of items next day. We added it to cheese and crackers. No surprises here - it was delicious. Even Mr 12, who does not like his food too hot, went for this: he cleaned up the entire plate, so we had to make more for everyone else. We also tried it with our lunch of ham sandwiches. Once again, it appealed to everyone.
However, the last experiment was the most interesting of all. Home-made rice pudding was on the menu for dessert: this is something we (and our cousins) often make more interesting by adding a blob of jam just before serving. So we tried the chutney instead! Apart from Mr 12, who had reservations because he thought it was a bit too spicy - he is an utter conservative! - everyone found it not only different, but extremely tasty. The ginger and chilli content gave the rice a touch of heat, but the chutney is so sweet that it worked admirably with the pudding. Miss 15 even added a dash of cream to hers to enhance the result.
I left the small remaining amount with our cousins. I would like to have taken it with us but there was no way they were going to let go of it. Their excuse was that they needed the jar so they would know what to get when it ran out. Which, by the look of the contents, would not be too long in the future!
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