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.
- 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.
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.