Joyce Goldstein

Dried Apricot Chutney

Preparation info
  • Makes

    9 to 10 pint

    jars
    • Difficulty

      Easy

Appears in
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By Joyce Goldstein

Published 1992

  • About

I like this with Afghani lamb sausage or curries, but there’s no reason it wouldn’t make a lamb chop or leg of lamb or even a simple roast chicken happy. It’s also perfect for cream cheese and chutney sandwiches.

Ingredients

  • 4 pounds dried apricots, soaked in hot water to cover until soft
  • 8 jalapeño peppers
  • ½

Method

Procedure

Drain the apricots and pulse in a food processor to chop. Transfer to a deep stainless steel or enameled cast-iron saucepan. Purée the jalapeños with the water in a food processor and add to the pan with the apricots. Add all the remaining ingredients, bring to a boil, reduce the heat, and simmer until the apricots become puréed. Taste and adjust the sweet/sour/salt ratio. P