Apricot Chutney With Raisins & Currants Recipe




Apricot Chutney With Raisins & Currants Ingredients

1 lb dried apricots
10 large garlic cloves - peeled & coarsely c, hopped
1 1x3 piece of fresh ginger - peeled, & coarsely chopped
1 1/4 cup red wine vinegar
2 cup sugar
1/4 tsp salt
1/8 tsp cayenne pepper - (or more if desire, d)
3/4 cup golden raisins
1/2 cup currants

A Recipe for
Apricot Chutney With Raisins & Currants

 

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“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

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This Recipe for Apricot Chutney With Raisins & Currants is one of thousands in the Recipes-to-go Fruit Cookbook.


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To get rid of the smell of garlic from your hands rub a tablespoon of salt mixed with a little water and rub for a few seconds then rinse under cold water.




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Test cornstarch for freshness by mixing one teaspoon of vinegar with one teaspoon of cornstarch. The mixture will bubble if the cornstarch is fresh.




Apricot Chutney With Raisins & Currants

You are what you eat. For example, if you eat garlic you're apt to be a hermit.

Franklin P. Jones






Apricot Chutney With Raisins & Currants Directions

Put the apricots in a bowl. Pour 4 cups of hot water over them and
let them soak for an hour.

Put the garlic, and ginger into the container of an electric blender
or a food processor along with 1/4 cup of the vinegar. Blend until
smooth.

Empty the apricots and their soaking liquid into a heavy
stainless-steel or porcelain-lined pot. Add the garlic-ginger
mixture, the remaining vinegar, sugar, salt, and cayenne. Bring to a
boil. Simmer on a medium flame, stirring frequently, for 45 minutes.
Do not let the chutney catch at the bottom of the pot. Lower heat if
necessary. Add the raisins and currants and cook, stirring, another
half hour or until chutney takes on a thick, glazed look. (It will
thicken slightly as it cools.) Let the chutney cool and store,
refrigerated, in lidded glass or ceramic jars.

Serves: 4

 

 

 

 

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Apricot Chutney With Raisins & Currants Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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