Apricot Chutney
Submitted by snowmonster
Fresh apricots cooked down with raisins, onions, and warming spices into a thick, tangy chutney that needs at least a month to age before serving.
YIELD
6 servingsPREP
30 minCOOK
90 minREADY
120 minThis classic preserves recipe transforms fresh apricots into a complex condiment with layers of sweet, sour, and spicy flavors.
Onions, raisins, preserved ginger, and mustard seeds simmer with the fruit in a vinegar-brown sugar base until everything breaks down into a thick mush.
Walnuts get stirred in at the end for crunch, and the whole batch gets processed in a water bath so it keeps for months.
The hardest part is waiting the required month before opening a jar, but the flavors need that time to meld.
Kitchen Tips
- Pit the apricots but leave them in large pieces; they’ll break down during cooking
- Stir frequently during the 90-minute simmer to prevent scorching
- Label your jars with the date and resist opening for at least 30 days
Ingredients
Directions
Put all of the ingredients into a large pan and cook gently to a soft mush, about 1½ hours.
Add the walnuts.
Pack into sterilized jars.
Process in a boiling water bath; pints 25 minutes; quarts 30 minutes. Keep the chutney for at least one month before using it.
Comments
