Apricot And Raisin Chutney Recipe

  1. Makes 5 lbs.
  2. Rinse and put the apricots in a bowl with the warm water (I add in the juice of 1 lemon and the cut up lemon peel) Leave to soak for 4 hrs.
  3. Chop the garlic.
  4. Peel and chop the ginger.
  5. Blend the garlic and ginger with a little of the vinegar till smooth.
  6. Put the apricots with their soakings water, the onions, the ginger and garlic mix into an preserving kettle with the rest of the vinegar.
  7. Add in the sugar, salt and cayenne.
  8. Bring to a boil and simmer gently for 45 min, stirring occasionally to prevent burning.
  9. Add in the raisins and continue cooking till the chutney thickens and begins to turn shiny.
  10. Pack into warm clean jars, cover, process and cold.
  11. -NoteI use brown sugar and regular raisins for a dark chutney - I use white sugar and golden brown raisins for a golden brown chutney.
  12. I do not blend the garlic and ginger mix - I simply mince very small or possibly put through a garlic press.
  13. You can substitute dry ginger for fresh ginger.
  14. Chutney is not supposed to require a warm water bath, because of the acid level from the vinegar - but I give it a warm water bath anyway.
  15. You can use apple cider vinegar in this recipe.
  16. I use a gas cooktop - and I cook the simmer the mix with a simmer plate between the pot and the burners.
  17. Be sure you use a heavy bottomed pan - to prevent scorching or possibly burning.
  18. PS: I always chill the Chutney after opening the jar.
  19. "Sweet chutneys provide a delicious finishing touch to cool cuts, cheese and salads.
  20. This slightly warm, spicy way of dealing with dry apricots and raisins is an original and ever popular addition to cool, simple fare Note - I think the author meant
  21. "traditional" -

apricots, water, garlic, onion, ginger, vinegar, sugar, salt, cayenne, raisins

Taken from cookeatshare.com/recipes/apricot-and-raisin-chutney-68564 (may not work)

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