Apricot Chutney

Title:
Apricot Chutney

Yield:
1 Servings

Categories:
Condiment




Ingredients:





     1 sm Lime


     1 c  Granulated Sugar


     1 c  Packed Brown Sugar


     1 c  Dried Currants


     1 c  Cider Vinegar; (5% Acidity)


     1 tb Fresh Ginger; minced -or-


   3/4 ts Ground Ginger


     1 ts Dry Mustard


     1 ts Ground Allspice


   1/4 ts Salt


     1 ds Ground Cloves


     3 sm Dried Hot Red Chiles;


          -Crushed


   1/2 c  Chopped Onions


     1 sm Garlic Clove; minced or


          -Pressed


     4 lb Apricots; pitted & Quartered






 Rinse unpeeled lime; then chop, discarding seeds.  Place chopped lime in a


 heavy bottomes 8 to 10 quart pan.  Mix  in granulated sugar, brown sugar,


 currants, vinegar, ginger, mustard, allspice, salt, cloves, chiles, onion,


 and garlic. Bring to a boil over medium-high heat. Stir in apricots; return


 to a boil, stirring constantly. Reduce heat and simmer, uncovered, stirring


 often to prevent sticking, until slightly thickened (about 45 minutes).


 


 Process in boiling water canner as above.


 


 Source: Sunset's _Home Canning_.


 


 Date: Tue, 11 Jun 1996 08:41:06 -0400


 


 From: kmeade@ids2.idsonline.com (The Meades)


 


 Recipe By     : Maggie Workman 


 


 MC-Recipe Digest V1 #114


 


 From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,


 http://www.erols.com/hosey.