Tomato and apricot chutney

Chutneys are an Indian concept that has existed for centuries. They were used to preserve fruit and vegetables. The British carried them back to England during the Colonial period, the most famous being Major Grey's Mango Chutney. From here, chutneys spread across Europe, most significantly to France.

This is a classic chutney with all the nuances of French-style cooking. The apricots are sweet, balanced by the tomatoes and spices. The chillies add a mild pop of heat, but the flavours are well-rounded and subtle. This is a lovely chutney to serve as a side with appetisers or food, but it can also be used as a spread on burgers and sandwiches.

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Ingredients:

2 tablespoons olive oil or ghee

1/4 teaspoon mustard seeds

1/4 teaspoon fenugreek seeds

1/2 teaspoon cumin seeds

1 1/2 tablespoons grated ginger or ginger paste

4 cloves garlic, minced

1/2 teaspoon chilli flakes

1/4 teaspoon fennel seeds or 1/2 teaspoon ground green cardamom seeds

1/2 lb tomatoes, finely diced

1/4 cup sugar

Salt, to taste

1 cup water

9 apricots, finely diced

Heat the oil in a small saucepan on low heat. Add the mustard seeds and fry. They will begin to pop in about 20 seconds. Add the fenugreek and cumin seeds and fry for an additional 30 seconds.

Add the ginger and garlic and fry for 1 minute until the ginger no longer smells raw. Add the chilli flakes, fennel seeds, or ground cardamom and give the ingredients a quick toss in the pot.

Add the tomatoes, sugar and salt and bring the pot to a simmer. Cook for 5 minutes until the sauce is dry. Add the water and the apricots and cook over a low flame for 20 minutes. The final chutney should be rich with a bold spiciness and sweetness. It should be thick and syrupy.

Serve at room temperature.