Apricot Chutney
photo by JustJanS
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Yields:
-
12 1/2 pints
- Serves:
- 12
ingredients
- 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
directions
- 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.
Questions & Replies
Reviews
-
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.
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Yikes!! My daughter had fun in PaintShop Pro!! What she can do with a picture.
My husband and I live in the "bush" and hour from the closest town. Life here is quiet, yet so much more busy than when we lived in the "city". We grow our own veggies, several kinds of berries, and grow lots of hard neck organic garlic. We have 60 chickens, 4 dogs, 1 cat, 1 bird. Quite the menagerie.
I make all my own breads, and sell them (along with the eggs). I have a group of friends whom I make extra goodies for.
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