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Recipe Name: Apricot And Raisin Chutney Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Fruits Comments:
Preparation Time:
Number of Servings: 1

1 1/2 Pound(s) Dried apricots
1 Quart(s) Hot water
10 Garlic cloves
1 Onion, chopped fine
1 3" piece of fresh ginger, 3" piece of fresh ginger
1 1/4 Cup(s) Vinegar, see Note at
Bottom), Bottom
1 Pound(s) Sugar, see Note at
1/4 Teaspoon(s) Salt, I use at least 1
1/4 Teaspoon(s) Cayenne
1 Cup(s) Raisins
Makes 5 lbs. Rinse and put the apricots in a bowl with the hot water
(I add the juice of 1 lemon and the cut up lemon peel) Leave to soak
for 4 hours. Chop the garlic. Peel and chop the ginger. Blend the
garlic and ginger with a little of the vinegar until smooth. Put the
apricots with their soakings water, the onions, the ginger and garlic
mixture into an preserving kettle with the rest of the vinegar. Add
the sugar, salt and cayenne. Bring to a boil and simmer gently for 45
minutes, stirring occasionally to prevent burning. Add the raisins
and continue cooking until the chutney thickens and begins to turn
shiny. Pack into hot clean jars, cover, process and cool. --Note : I
use brown sugar and regular raisins for a dark chutney - I use white
sugar and golden raisins for a golden chutney. I don't blend the
garlic and ginger mixture - I simply mince very small or put through a
garlic press. You can substitute dried ginger for fresh ginger.
Chutney is not supposed to require a hot water bath, because of the
acid level from the vinegar - but I give it a hot water bath anyway.
You can use apple cider vinegar in this recipe. I use a gas cooktop -
and I cook the simmer the mixture with a simmer plate between the pot
and the burners. Be sure you use a heavy bottomed pan - to prevent
scorching or burning. PS: I always refrigerate the Chutney after
opening the jar. "Sweet chutneys provide a delicious finishing touch
to cold cuts, cheese and salads. This slightly hot, spicy way of
dealing with dried apricots and raisins is an original and ever
popular addition to cold, simple fare? Note - I think the author meant
"traditional" - Recipe By : Harrods book of Jams, Jellies and
Chutneys From: Ladies Home Journal- August 1991 File

Nutrition (calculated from recipe ingredients)
Calories: 4006
Calories From Fat: 37
Total Fat: 4.5g
Cholesterol: 0mg
Sodium: 149.5mg
Potassium: 9513.5mg
Carbohydrates: 1025.2g
Fiber: 58.5g
Sugar: 919.8g
Protein: 30g

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