Apricot and Raisin Chutney

Title:
Apricot and Raisin Chutney

Yield:
1 Servings

Categories:
Condiments,
Fruits




Ingredients:





 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


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip