Janet Cooper

Apricot Orange Chutney

Preparation info

  • 3 to 4 pints

    • Difficulty

      Easy

Appears in
Home Canning and Preserving
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About

Ingredients

  • use the apricot orange jam recipe and replace ½ cup of the water with cider vinegar or to taste

Method

  1. Prepare the chutney and cook as in the recipe. Finely chop the onion and cook with the fruit for the last hour.
  2. When sugar is added, include the currants, powdered ginger, cloves, and allspice.
  3. Chutney is a sauce, so stop cooking when thick but not as thick as jam.