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Posy's Chutney

Source of Recipe

Beat That! Cookbook


List of Ingredients

2/3 cup pine nuts
1 pound dried apricots
6 large garlic cloves, coarsely chopped
1 piece ginger (4" long), peeled and sliced
1 1/4 cups red wine vinegar
2 1/4 cups packed light brown sugar
1/4 teaspoon salt
1/4 teaspoon cayenne (more or less to taste)
3/4 cup golden raisins
1/2 cup dried currants


Recipe

Preheat the oven to 300ºF. In a shallow pan, bake the pine nuts for 10 minutes, or until they're golden. Set them aside. Put the apricots and 4 cups hot water into a large nonreactive pot.

Let the apricots steep for 1 hour. Put the garlic, ginger, and 1/4 cup of the vinegar into the bowl of a food processor or blender; process into a smooth paste. Add the garlic paste and the remaining 1 cup vinegar to the pot of apricots and soaking liquid. Stir in the brown sugar, salt and cayenne. Bring the mixture to a boil over medium heat. Reduce the heat to low and simmer the mixture for 45 minutes, stirring often.

The chutney would like to stick to the bottom of the pot and get all burned; don't let it. Add the raisins and currants to the pot. Stirring frequently, cook for another 30 minutes, or until it's as thick as you'd like. Remember that it will thicken further as it cools. Cool the chutney completely before stirring in the pine nuts. Pack it into sterilized jars and store it in the refrigerator. Makes 1 quart.