Apricot Chutney
Yield
6 servingsPrep
30 minCook
90 minReady
120 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
apricots
fresh, pitted |
*
|
| 4 | medium |
onions
liced |
|
| 1 ⅛ | cups |
raisins, seedless
|
|
| 2 ½ | cups |
white wine vinegar
|
|
| 1 | pound |
brown sugar, dark
|
|
| 4 | tablespoons |
salt
|
|
| 1 | cup |
ginger
preserved |
*
|
| 1 | tablespoon |
mustard seeds
|
|
| 1 | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
turmeric
ground |
|
| 1 | each |
oranges
the peel grated and the juice strained |
|
| ½ | cup |
walnuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
apricots
fresh, pitted |
*
|
| 4 | medium |
onions
liced |
|
| 266 | ml |
raisins, seedless
|
|
| 591 | ml |
white wine vinegar
|
|
| 453.6 | g |
brown sugar, dark
|
|
| 6E+1 | ml |
salt
|
|
| 237 | ml |
ginger
preserved |
*
|
| 15 | ml |
mustard seeds
|
|
| 5 | ml |
cayenne pepper
|
|
| 2.5 | ml |
turmeric
ground |
|
| 1 | each |
oranges
the peel grated and the juice strained |
|
| 118 | ml |
walnuts
|
|
Directions
Put all of the ingredients into a large pan and cook gently to a soft mush, about 1½ hours.
Add the walnuts.
Pack into sterilized jars.
Process in a boiling water bath; pints 25 minutes; quarts 30 minutes. Keep the chutney for at least one month before using it.
