Friday, December 2, 2011

Apricot-Ginger Chutney

6 cups apples, peeled and coarsely chopped
4 cups dried apricots, chopped (packed in cup, not loosely packed)
3 cups white wine vinegar
1 cup golden raisins
½ cup fresh ginger, grated (or finely chopped)
8 cloves garlic, finely chopped
½ tsp. salt
¼ tsp. hot red pepper flakes
4 cups sugar

Mix apples, apricots, vinegar, raisins, garlic, salt and red pepper flakes in a large heavy pot (not aluminum). Bring to a boil. Cover and reduce heat. Let simmer for 10 minutes or until apricots are plumped up. Add sugar and mix. Bring to a boil again. cook, stirring constantly, for 20 minutes or until thickened. Pour the hot chutney into sterilized jars, cover with sterilized lids and rings, then process for 10 minutes in a boiling water bath.

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