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Apricot Chutney Recipe - Cooking Index

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Apricot Chutney

Type: Fruit
Courses: Chutneys, relishes and pickles
Serves: 1 people
Cooking Time: 45 minutes

Recipe Ingredients

1 teaspoon 5mlLime (small)
1 cup 198g / 7ozGranulated sugar
1 cup 160g / 5.6ozPacked brown sugar
1 cup 62g / 2.2ozDried currants
1 cup 237mlCider vinegar - (5% acidity)
1 tablespoon 15mlFresh ginger - minced -or-
3/4 teaspoon 3.8mlGround ginger
1 teaspoon 5mlDry mustard
1 teaspoon 5mlGround allspice
1/4 teaspoon 1.3mlSalt
1 tablespoon 15mlGround cloves
3   Dried hot red chiles - crushed (small)
1/2 cup 31g / 1.1ozChopped onions
1 cup 93g / 3.3ozGarlic clove - minced or pressed (small)
4 lbs 1816g / 64ozApricots - pitted and quartered

Recipe Instructions

Rinse unpeeled lime; then chop, discarding seeds. Place chopped lime in a heavy bottomed 8 to 10 quart pan. Mix in granulated sugar, brown sugar, currants, vinegar, ginger, mustard, allspice, salt, cloves, chiles, onion, and garlic. Bring to a boil over medium-high heat.

Stir in apricots; return to a boil, stirring constantly. Reduce heat and simmer, uncovered, stirring often to prevent sticking, until slightly thickened (about 45 minutes).  Process in boiling water canner as above.

Source:
Sunset's "Home Canning".

Rating

Average rating:

8 (1 votes)

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