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Apricot Chutney

1 sm Lime
1 c Granulated Sugar
1 c Packed Brown Sugar
1 c Dried Currants
1 c Cider Vinegar; (5% Acidity)
1 tb Fresh Ginger; minced -or-
3/4 ts Ground Ginger
1 ts Dry Mustard
1 ts Ground Allspice
1/4 ts Salt
1 ds Ground Cloves
3 sm Dried Hot Red Chiles; Crushed
1/2 c Chopped Onions
1 sm Garlic Clove; minced or Pressed
4 lb Apricots; pitted & Quartered


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.


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