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APRICOT AND RAISIN CHUTNEY
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chutneys
Amount Measure Ingredient -- Preparation Method
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1 1/2 lb Dried apricots
1 qt Hot water
10 lg Garlic cloves
1 lg Onion -- chopped fine
1 3" piece of fresh ginger
1 1/4 c Vinegar -- (see Note at
Bottom)
1 lb Sugar -- (see Note at
Bottom)
1/4 ts Salt -- I use at least 1
Tsp
1/4 ts Cayenne
1 c Raisins
Makes 5 lbs. Rinse and put the apricots in a bowl with
the hot water (I add the juice of 1 lemon and the cut
up lemon peel) Leave to soak for 4 hours. Chop the
garlic. Peel and chop the ginger. Blend the garlic
and ginger with a little of the vinegar until smooth.
Put the apricots with their soakings water, the
onions, the ginger and garlic mixture into an
preserving kettle with the rest of the vinegar. Add
the sugar, salt and cayenne. Bring to a boil and
simmer gently for 45 minutes, stirring occasionally to
prevent burning. Add the raisins and continue cooking
until the chutney thickens and begins to turn shiny.
Pack into hot clean jars, cover, process and cool.
~-Note : I use brown sugar and regular raisins for a
dark chutney - I use white sugar and golden raisins
for a golden chutney. I don't blend the garlic and
ginger mixture - I simply mince very small or put
through a garlic press. You can substitute dried
ginger for fresh ginger. Chutney is not supposed to
require a hot water bath, because of the acid level
from the vinegar - but I give it a hot water bath
anyway. You can use apple cider vinegar in this
recipe. I use a gas cooktop - and I cook the simmer
the mixture with a simmer plate between the pot and
the burners. Be sure you use a heavy bottomed pan - to
prevent scorching or burning. PS: I always refrigerate
the Chutney after opening the jar. "Sweet chutneys
provide a delicious finishing touch to cold cuts,
cheese and salads. This slightly hot, spicy way of
dealing with dried apricots and raisins is an original
and ever popular addition to cold, simple fare? Note -
I think the author meant "traditional" -
Recipe By : Harrods book of Jams, Jellies and
Chutneys
From: Ladies Home Journal- August 1991
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