Apricot Chutney with Raisins & Currants
Submitted by masmiles
Indian-spiced chutney with dried apricots, golden raisins, and currants flavored with garlic, ginger, and cayenne for a sweet-hot condiment.
YIELD
4 cupsPREP
60 minCOOK
60 minREADY
120 minThis Indian-style chutney starts by soaking dried apricots in hot water for an hour until they’re plump and ready to simmer.
A blend of garlic and fresh ginger root puréed with vinegar creates the aromatic base, while golden raisins and currants add extra sweetness.
The mixture simmers for over an hour, stirring frequently, until it takes on a thick, glazed appearance that clings to the spoon.
Store it in the fridge in glass jars where it keeps for weeks.
Pro Tips
- Use a stainless steel or porcelain-lined pot to prevent metallic flavors
- Adjust the cayenne to your heat preference; start with less if you’re sensitive to spice
- Serve with grilled meats, curry dishes, or spread on sandwiches for a fruity kick
Ingredients
Directions
Put the apricots in a bowl.
Pour 4 cups of hot water over them and let them soak for an hour.
Put the garlic, and ginger into the container of an electric blender or a food processor along with ¼ cup of the vinegar.
Blend until smooth.
Empty the apricots and their soaking liquid into a heavy stainless-steel or porcelain-lined pot.
Add the garlic-ginger mixture, the remaining vinegar, sugar, salt, and cayenne.
Bring to a boil. Simmer on a medium flame, stirring frequently, for 45 minutes.
Do not let the chutney catch at the bottom of the pot.
Lower heat if necessary. Add the raisins and currants and cook, stirring, another half hour or until chutney takes on a thick, glazed look.
(It will thicken slightly as it cools.) Let the chutney cool and store, refrigerated, in lidded glass or ceramic jars.
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