Apricot Chutney 2

Course : Chutney
Serves: 4 - 6
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Ingredients:

1 Small Lime
1 Cup Granulated Sugar
1 Cup Packed Brown Sugar
1 Cup Dried Currants
1 Cup Cider Vinegar -- (5% acidity)
1 tablespoons Fresh Ginger -- minced -or-
3/4 Teaspoon Ground Ginger
1 Teaspoon Dry Mustard
1 Teaspoon Ground Allspice
1/4 Teaspoon Salt
1 Dash Ground Cloves
3 Small Dried Hot Red Chiles -- crushed
1/2 Cup Chopped Onions
1 Small Garlic Clove -- minced or pressed
4 Pounds Apricots -- pitted and quartered
 

Preparation / Directions:

Rinse unpeeled lime; then chop, discarding seeds. Place chopped lime in a heavy bottomes 8 to 10 quart pan. Mix in granulated sugar, brown sugar, currants, vinegar, ginger, mustard, allspice, salt, cloves, chiles, onion, and garlic. Bring to a boil over medium-high heat. Stir in apricots; return to a boil, stirring constantly. Reduce heat and simmer, uncovered, stirring often to prevent sticking, until slightly thickened (about 45 minutes). Process in boiling water canner as above.


1 Kitchen's say:
  (4 3/4 Stars!)
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