Apricot Chutney

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.

• Ready In: 1 hr 30 mins
• Serves: 12
• Yields: 12 1/2 pints

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

1. Mix together all the ingredients in a large saucepan.
2. Bring to a boil. Reduce heat and simmer for about 1 hour, uncovered, or until juice has thickened.
3. Pour into warm sterilized jars and seal.
4. May be eaten immediately but the flavour improves after a few days.