World Cuisine

Apricot and Apple Chutney with Pan-Fried Haloumi

cook 30 mins
  • 225 g (7 1/2 oz) ready-to-eat dried apricots, chopped
  • 1 tart green apple, peeled, cored and chopped
  • 1 onion, finely chopped
  • 2–3 garlic cloves, finely chopped
  • 1 tablespoon peeled and grated fresh root ginger
  • 1 tablespoon sultanas
  • 2 cinnamon sticks
  • grated rind and juice of 1 lemon
  • 150 ml (1/4 pint) white wine vinegar
  • pinch of chilli powder
  • 120 g (4 oz) granulated sugar
  • 1 tablespoon honey
  • 2–3 tablespoons orange blossom water
  • 2–3 tablespoons sunflower oil
  • 225 g (7 1/2 oz) haloumi cheese, thickly sliced
  • salt
  • To make the chutney, put the apricots, apple, onion, garlic, ginger, sultanas, cinnamon, lemon rind and juice, vinegar, chilli powder and sugar into a heavy-based saucepan and bring to the boil, stirring continuously, then cook over a medium heat for 20 minutes, stirring occasionally, until thick.
  • Add the honey and orange blossom water and cook gently for a further 5–10 minutes until thick and fragrant, then season with salt.
  • Meanwhile, heat the oil in a heavy-based frying pan, add the haloumi and fry for 3–4 minutes, turning once, until golden brown. Drain on kitchen paper. Serve immediately with the chutney.
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