Prep 30 mins
Cook 1 hr
This chutney is a beautiful colour...especially when you use the deep deep orange apricots. I just guessed at the amount of jars and it is not stated in the recipe.
- 2 1⁄2 lbs apricots, pitted and quartered
- 1 lb brown onion, peeled and diced
- 2 cups sultana raisins
- 1 lb brown sugar
- 2 cups cider vinegar
- 1 teaspoon chili powder
- 2 teaspoons mustard seeds
- 1 1⁄4 teaspoons salt
- 1 teaspoon turmeric
- 3⁄4 teaspoon cinnamon
- Mix together all the ingredients in a large saucepan.
- Bring to a boil. Reduce heat and simmer for about 1 hour, uncovered, or until juice has thickened.
- Pour into warm sterilized jars and seal.
- May be eaten immediately but the flavour improves after a few days.
Made this last year for our big church sale. Sold very well. Followed this recipe exactly and came out great again. Had to label it under Spicey. Use a lot of your recipes with good results.
It is a winner. I made an adjustment just because I didn't raisins/sultanas in the house. I used what we call "cake mix" in South Africa. It's a mixture of raisins, sultanas, currants and orange peel. I also cooked the mixture for 1,5 hours.
My son gave me some lovely fresh apricots, so this recipe was a winner for me right from the start. It was made using fresh rather than dried apricots, and it was a fairly large batch, so not too hard to triple. I expected I'd be making it after a big day at work, but came home to find my husband had it completely under way. We have licked the spoons several times as it cooke (oh, it took quite a bit longer to get the triple batch the right consistency) and can't wait to taste it after it matures as it's spectacularly good already! Russ made your recipe as written except for grating in some fresh ginger root which seemed to go so well with the other ingredients. Thanks for posting luvcook'n.