Apricot Chutney

Name: Apricot Chutney
Yield: Makes 7 pints
Ingredients: 1 teaspoon ground ginger; 1 teaspoon ground allspice; 3 garlic cloves; 2 large onions, diced; 1 lime; 1 teaspoon ground cloves; 3 ounces fresh ginger, peeled and coarsely chopped; 2 cups raisins; 4 pounds apricots, seeded and cut into quarters (about 8 cups); ½ pounds (or as needed) brown sugar; 1 teaspoon cayenne pepper; 3 cups cider vinegar; 1 tablespoon cinnamon; 2 teaspoons salt

Preparation info

Makes
7 pints

Difficulty
Easy

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

Athough you can buy chutney, it is never as good as the one you make. Most commercial brands are stiff and dry, the fruit pieces too large, and the spices impersonal and bland. You can store homemade chutney for at least two years, so why not make a big batch when the fruit is in season? A jar of it makes a wonderful gift.

Ingredients

1 lime
2 large onions, diced
3 garlic cloves
3

Condiment
Spicy
Gluten-free
Vegan

Method

Procedure

This one is fine with curry, pork roasts, or chicken. Grate the zest of the lime and squeeze the juice. Place in the container of a food processor or blender along with the onions, garlic, ginger, and spices. Add some of the vinegar and purée. Pour into a deep stainless steel or enameled cast-iron kettle. Add the apricots, sugar and the remaining vinegar and bring to a boil.