Apricot Chutney Recipe

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Apricot Chutney Ingredients

6 cup fresh apricots, pitted
4 medium onions, sliced
1 1/8 cup seedless raisins
2 1/2 cup white wine vinegar
1 lb dark brown sugar
4 tbsp salt
1 cup preserved ginger
1 tbsp mustard seeds
1 tsp cayenne pepper
1/2 tsp ground turmeric
1 orange, the peel grated and the jui, ce
1 strained
1/2 cup walnuts

A Recipe for
Apricot Chutney

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Apricot Chutney Recipe
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Chocolate is a perfect food, as wholesome as it is delicious, a beneficent restorer of exhausted power. it is the best friend of those engaged in literary pursuits.
Baron Justus von Liebig (1803-1873) German chemist

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This is a recipe for Apricot Chutney from the recipe cookbook of Recipes-to-go (Fruit)

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Food Tip
Try basting or searing beef with stock or broth instead of oil.

Food Tip
Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.

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Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone.
Jim Fiebig

Apricot Chutney

It's difficult to think anything but pleasant thoughts while eating a homegrown tomato.
Lewis Grizzard

Apricot Chutney Directions

Put all of the ingredients into a large pan and cook gently to a soft
mush, about 1-1/2 hours.

Add the walnuts.

Pack into sterilized jars.

Process in a boiling water bath; pints 25 minutes; quarts 30 minutes.
Keep the chutney for at least one month before using it.

Posted by Ellie Collin, Prodigy ID# CMKD93F.

Serves: 6

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Apricot Chutney Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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