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Apricot Chutney with Raisins and Currants

 

32

Yield

4

cups

Prep

60

min

Cook

60

min

Ready

120

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 pound apricots, dried
10 cloves garlic
large, peeled and coarsely chopped
3 inch ginger root
peeled and coarsely chopped
*
1 ¼ cups red wine vinegar
2 cups sugar
¼ teaspoon salt
teaspoon cayenne pepper
or more if desired
*
¾ cup golden raisins
½ cup currants

Directions

Put the apricots in a bowl.

Pour 4 cups of hot water over them and let them soak for an hour.

Put the garlic, and ginger into the container of an electric blender or a food processor along with ¼ cup of the vinegar.

Blend until smooth.

Empty the apricots and their soaking liquid into a heavy stainless-steel or porcelain-lined pot.

Add the garlic-ginger mixture, the remaining vinegar, sugar, salt, and cayenne.

Bring to a boil. Simmer on a medium flame, stirring frequently, for 45 minutes.

Do not let the chutney catch at the bottom of the pot.

Lower heat if necessary. Add the raisins and currants and cook, stirring, another half hour or until chutney takes on a thick, glazed look.

(It will thicken slightly as it cools.) Let the chutney cool and store, refrigerated, in lidded glass or ceramic jars.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 352g (12.4 oz)
Amount per Serving
Calories 7981% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 172mg 7%
Total Carbohydrate 68g 68%
Dietary Fiber 10g 39%
Sugars g
Protein 13g
Vitamin A 83% Vitamin C 58%
Calcium 13% Iron 25%
* based on a 2,000 calorie diet How is this calculated?

 

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