Apricot Chutney
Source of Recipe
?
List of Ingredients
3 pounds firm apricots (or apriums or plumcots)
3/4 cup diced sweet onion such as Vidalia
1 large orange or red bell pepper, seeded, chopped
1/2 clove garlic, chopped, more if desired
1 unpeeled medium orange, chopped, seeds discarded
1 unpeeled Meyer lemon, chopped, seeds discarded
1 cup golden raisins
1/2 cup dried currants (optional)
1 tablespoon fresh ginger, peeled, finely chopped
2 teaspoons mustard seeds
1 teaspoon fennel seeds
1/2 teaspoon salt or to taste
1 cup sugar
1 cup cider vinegar
3/4 teaspoon powdered ginger or to taste
3/4 cup slivered almonds (optional)
INSTRUCTIONS:
Coarsely chop the apricots, discarding stones. Place them in a large, nonreactive saucepan. Add the onion, bell pepper, garlic, orange, lemon, raisins, currants (if using), fresh ginger, mustard and fennel seeds, salt, sugar and vinegar.
Bring to a boil over medium heat, stirring with a wooden spoon or high- heat-tolerant rubber spatula frequently to avoid scorching. A heat diffuser is useful for this.
Reduce heat to medium low and continue cooking and stirring until the fruit and vegetables are soft and have started to disintegrate, about 25-35 minutes.
Add the powdered ginger and almonds, if using, and cook 5 minutes more. Ladle out a spoonful onto a cold plate and let cool a few minutes, then taste and adjust the vinegar and/or sugar to your liking.
Ladle into half-pint jars that have been washed with soapy water and rinsed with boiling water (or just run through a full circle of a dishwasher). Cover with a clean dish towel and let cool on the kitchen counter.
When cooled, close with lids or a double layer of plastic wrap, secured with a rubber band. Refrigerate for up to 1 month.
Yields about 4 half-pint jars
PER 2 TABLESPOONS: 65 calories, 1 g protein, 16 g carbohydrate, 0 fat, 0 cholesterol, 35 mg sodium, 2 g fiber.
Recipe
|
|
member logon
