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Recipe Name: Apricot Chutney With Raisins And Currants Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1 Pound(s) Dried apricots
10 Garlic cloves
peeled & coarsely chopped
1 1x3" piece of fresh ginger, 1x3" piece of fresh ginger
1 1/4 Cup(s) Red wine vinegar
2 Cup(s) Sugar
1/4 Teaspoon(s) Salt
1/8 Teaspoon(s) Cayenne pepper
or MORE if desired
3/4 Cup(s) Golden raisins
1/2 Cup(s) Currants
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. From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 808
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 168.4mg
Potassium: 1715.5mg
Carbohydrates: 206.3g
Fiber: 10.6g
Sugar: 188.6g
Protein: 5.5g

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