- 450 g ripe apricots
- 1 teaspoon coriander seeds
- 200 g cane sugar
- 250 ml cider vinegar
- 1 large onion cut into 1 cm cubes
- 1 tablespoon fresh ginger, finely chopped
- 2 cloves of garlic, finely chopped
- 2 pinches of salt
- 1 pinch of smoked paprika
- zest and juice of 1 orange
- 1 stick of cinnamon
- 2 star anise
- Knob of butter
- Brioche bread
- Pistachio nuts
- A few slices of Raclette du Valais AOP
- Wash the apricots, remove the stones and cut them into equal-sized cubes.
- Place the coriander seeds, the smoked paprika powder, the star anise and the cinnamon stick in a small pan and dry roast them over a medium heat until the seeds begin to pop.
- Take a small saucepan, place it on a low heat with a knob of butter.
- Add the onion and, a little later, the garlic and cook until soft.
- Now add the ginger, apricots, vinegar, sugar and salt.
- Cover and leave to simmer until you obtain a syrupy paste. This can take up to an hour.
- Divide the hot chutney into small preserving jars, seal and leave to cool.
- Preheat your oven to 180° C.
- Cut some slices of brioche.
- Cover these with the Raclette du Valais AOP slices and bake in the oven until the cheese bubbles.
- Serve with some pistachios nuts and the apricot chutney.
Tangy, sweet, gooey. Perfect on its own or as a side-dish with a full breakfast. You can also use the chutney on your vanilla ice cream or pancakes.
Woodkid – Pale Yellow
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