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
Health food makes me sick. |
| Calvin Trillin |
“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.” |
| Henry Miller, American writer (1891-1980) |
Food Tip |
This Recipe for Apricot Chutney With Raisins & Currants is one of thousands in the Recipes-to-go Fruit Cookbook.
Vegetables are interesting but lack a sense of purpose when unaccompanied by a good cut of meat. |
| Fran Lebowitz |
If you enjoy this Apricot Chutney With Raisins & Currants Recipe - you should enjoy the recipe collections you can find on the websites below:
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans. |
| Fred Allen |
This is a recipe for Apricot Chutney With Raisins & Currants from the recipe cookbook of Recipes-to-go (Fruit)
There is a lot more juice in grapefruit than meets the eye. |
| Author Unknown |
Food is an important part of a balanced diet. |
| Anonymous |
Food Tip |
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
Food Tip |
You are what you eat. For example, if you eat garlic you're apt to be a hermit. |
| Franklin P. Jones |
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
Apricot Chutney With Raisins & Currants Recipe brought to you by Recipes To-Go