Recipe: Aprium Chutney

Last Saturday on Good Food, Laura Avery talked to Nyesha Arrington, Executive Chef at Wilshire, about her Aprium Chutney. Nyesha has made this chutney with other stone fruit before including plumcots and apricots. In this application she uses apriums and pairs it with chicken liver terrine, wild arugula and toasted brioche. She says paired with a glass of rose and a seat on Wilshire’s patio it’s a “fantastic” treat. Keep reading for Nyesha’s recipe…

WILSHIRE’S APRIUM CHUTNEY

(From Nyesha Arrington, Executive Chef at Wilshire Restaurant)

Yield 3 quarts

20 lb apriums
3 cups sugar

2 cinnamon sticks

4 each star anise

15 black peppercorns 
5 whole cloves

1 quart golden raisins

3 tablespoons apple pectin

cheesecloth

Pit apriums, dice into medium dice, and reserve. Tie the spices into a bundle with cheesecloth. Caramelize the sugar in a heavy saucepan over medium heat. Add 1/2 of the fruit, raisins, apple pectin and spices in cheese cloth and cook for 20 minutes, stirring occasionally. Add the remaining fruit and cook for an additional 20 minutes. Remove spice bundle and cool. Serve at room temperature.