Apricot and raisin chutney
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Apricot and raisin chutney
  Chutney    Condiments    Apricots    Raisins  
Last updated 6/12/2012 1:04:46 AM. Recipe ID 29417. Report a problem with this recipe.
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      Title: Apricot and raisin chutney
 Categories: Condiments, Fruits
      Yield: 1 Servings
  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
      1 lb Sugar -- (see Note at
    1/4 ts Salt -- I use at least 1
    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" -

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Recipe ID 29417 (Apr 03, 2005)

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