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Apricot Chutney

Submitted by Frances 11 June 2009

Ideal with cold meats and cheese, especially at Christmas. The recipe came from a Book called: Unusual Preserves - by the WI, originally printed in 1969.



1 lb stoned and chopped raisins,1/2 lb dried apricots,1 lb onions,1 lb sugar,1 tablespoon salt,2 pts vinegar,1 dessertspoon cayenne,2 oz ground ginger,1 oz coriander seed,2 tablespoons made mustard,,


Soak apricots for 48 hours
chop or mince raisins, onions and apricots
(I bunged all in the food processor)
cook in 1/2 pt of the water apricots were soaked in for approx 30 mins
add 1 pt vinegar and simmer until tender and leave to go cold
next day, add the rest of the ingredients, except mustard (spices should be put in muslin bag) and the rest of the vinegar and simmer for 2 hours - make sure you stir frequently.
Remove muslin and add the mustard
simmer for a further 10 mins
pot when nice and thick.

I didn't add the full amount of Ginger
2 teaspoons of Ginger
Didn't use Coriander Seeds
1 - 2 teaspoons of Ground Coriander
Add the spices directly to the pot - not in Muslin
Also I didn't soak Apricots for 48 hours - only overnight.
Plus didn't leave to go cold until the next day - made it all the same day.
Really pleased with finished Chutney.

Recipe images are not uploaded yet.


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