Spicy apricot chutney

Mustard seeds, cumin, chilli and coriander balance the sweetness of ripe apricots in this versatile chutney.

Ingredients

2 tsp	Yellow mustard seeds
1 tsp	Coriander seeds
1 tsp	Cumin seeds
8	Black peppercorns
2 tsp	Chilli flakes
1	Star anise
2	Red onions, quartered
2	Granny Smith apples, peeled, cored and quartered
5 cm	Fresh ginger, peeled and finely grated
1 cup	Cabernet Sauvignon vinegar, or similar
1 kg	Apricot, ripe, halved, stoned and coarsely chopped (Main)
1 tsp	Salt
1 tsp	Paprika
2 cups	Sugar

Directions

1. Heat the mustard seeds in a small saucepan on low heat until they begin to pop.
2. Remove and place on a piece of muslin. Add the coriander and cumin to the saucepan and heat until fragrant.
3. Add to the mustard seeds together with the chilli flakes, peppercorns and star anise. Tie the spices in the muslin to form a little bag.
4. Finely chop the onions and apples in a food processor.
5. Place in a large saucepan. Add the ginger, vinegar and bag of spices. Simmer, stirring occasionally for 5 minutes.
6. Add the apricots, salt, paprika and sugar. Stir well.
7. Simmer, stirring occasionally for about 30 minutes, until thick.