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Apricot Chutney

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Recipe

 

Yield

6 servings

Prep

30 min

Cook

90 min

Ready

120 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
6 cups apricots
fresh, pitted
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4 medium onions
liced
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1 ⅛ cups raisins, seedless
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2 ½ cups white wine vinegar
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1 pound brown sugar, dark
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4 tablespoons salt
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1 cup ginger
preserved
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1 tablespoon mustard seeds
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1 teaspoon cayenne pepper
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½ teaspoon turmeric
ground
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1 each oranges
the peel grated and the juice strained
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½ cup walnuts
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Ingredients

Amount Measure Ingredient Features
1.4 l apricots
fresh, pitted
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4 medium onions
liced
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266 ml raisins, seedless
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591 ml white wine vinegar
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453.6 g brown sugar, dark
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6E+1 ml salt
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237 ml ginger
preserved
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15 ml mustard seeds
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5 ml cayenne pepper
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2.5 ml turmeric
ground
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1 each oranges
the peel grated and the juice strained
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118 ml walnuts
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 322g (11.4 oz)
Amount per Serving
Calories 49712% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4695mg 196%
Total Carbohydrate 36g 36%
Dietary Fiber 4g 15%
Sugars g
Protein 10g
Vitamin A 3% Vitamin C 31%
Calcium 13% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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