Photo by Tam West
Serve as a condiment with barbecued meats and sausages in bread, on fish tacos, or to liven up summer salads.
|1||Onion, finely chopped|
|2||Garlic cloves, or 3, crushed|
|1 small knob||Ginger, finely grated|
|1||Red chilli, or green chilli, finely chopped; choose a mild type|
|1 drizzle||Vegetable oil, for frying|
|1||orange, zest and juice|
|¼ cup||Red wine vinegar|
|550 g||Apricots, pitted and cut into quarters|
|1 handful||Mint leaves, chopped|
- Gently fry onion, garlic, ginger and chilli in a little oil until soft.
- Add the orange zest and juice, red wine vinegar and honey and simmer for 3 minutes.
- Add apricot and cook until soft and mixture resembles a chunky compote. Cool, add a handful of chopped mint and chill.
More of Warren's summery stonefruit recipes