Apricot and Orange Chutney

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 1lb/450g dried apricots
  • 8 oz/225


Put the apricots into a bowl, just cover with water, leave to soak overnight and then drain off the liquid. Put the fruit into a preserving pan with sugar, sultanas, chopped garlic clove, peppercorns, grated orange rind and juice. Bring to the boil. Stir in the vinegar and simmer for 45 minutes until thick. Put into hot jars, cover and seal.