Apricot Chutney Recipe - Cooking Index
Apricot Chutney Recipe - Cooking Index
| 1 teaspoon | Lime (small) | |
| 1 cup | Granulated sugar | |
| 1 cup | Packed brown sugar | |
| 1 cup | Dried currants | |
| 1 cup | Cider vinegar - (5% acidity) | |
| 1 tablespoon | Fresh ginger - minced -or- | |
| 3/4 teaspoon | Ground ginger | |
| 1 teaspoon | Dry mustard | |
| 1 teaspoon | Ground allspice | |
| 1/4 teaspoon | Salt | |
| 1 x | Ground cloves | |
| 3 x | Dried hot red chiles - crushed (small) | |
| 1/2 cup | Chopped onions | |
| 1 cup | Garlic clove - minced or pressed (small) | |
| 4 lbs | Apricots - pitted and quartered |
Rinse unpeeled lime; then chop, discarding seeds. Place chopped lime in a heavy bottomed 8 to 10 quart pan. Mix in granulated sugar, brown sugar, currants, vinegar, ginger, mustard, allspice, salt, cloves, chiles, onion, and garlic. Bring to a boil over medium-high heat.
Stir in apricots; return to a boil, stirring constantly. Reduce heat and simmer, uncovered, stirring often to prevent sticking, until slightly thickened (about 45 minutes).
Process in boiling water canner as above.
Source:
Sunset's "Home Canning".
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