Prep 20 mins
Cook 1 hr 10 mins
I love chutneys so it seemed like the ideal thing to make with a basket of fresh apricots which are so plentiful at this time of year. Use really ripe, sweet ones. The original recipe came from a Company's Coming book - I altered a bit to save on sugar. If you like your chutney pretty sweet then add about 1/2 a cup more sugar. If you've never cooked with this much vinegar before, be warned...it will fill your home! Note - this fills about 3 cups worth of canning jars, give or take a bit. For chutney those little 1/4 cup (125 ml) ones are ideal. Eat your chutney with a basic cheese sandwich, a fancy curry or anything in between!
- 2 lbs fresh apricots, pitted and roughly chopped
- 1 large red onion, diced (or 2 small or med ones)
- 1 cup unsulphured dried cranberries (or sub raisins)
- 2 cups brown sugar
- 2 cups apple cider vinegar
- 1 teaspoon mustard seeds
- 1 teaspoon sea salt (to taste, I added more like 2 tsp)
- 1⁄2 teaspoon curry powder
- 1⁄2 teaspoon turmeric
- 1⁄4 teaspoon ground allspice (or sub cinnamon)
- Place all ingredients into a large, heavy bottomed, pot. Stir over medium heat until the sugar dissolves.
- Bring to a boil then reduce heat to a low simmer. Let it simmer away for about an hour until it's nice and thick. Keep an eye on the heat and stir often so it doesn't burn.
- Fill sterilized canning jars to within 1/2 inch of the top. Screw on sterilized bands and lids securely.
- Process in a boiling water bath for 5-10 minutes.