Sweet chutneys provide a delicious finishing touch to cold cuts, cheese and salads. This slightly hot, spicy way of dealing with dried apricots and raisins is a traditional and ever popular addition to cold, simple fare. Exceptionally tasty.

Apricot and Raisin Chutney
 
Author:
Recipe type: Chutney
Serves: 5 pounds
Ingredients
  • 1 1/2 pounds dried apricots
  • 1 Quart hot water
  • 10 large garlic cloves
  • 1 large onion, chopped fine
  • 1 3-inch piece of fresh ginger
  • 1 1/4 Cups vinegar, (see note at bottom)
  • 1 pound sugar, (see note at bottom)
  • 1/4 teaspoon salt, to 1 teaspoon
  • 1/4 teaspoon cayenne
  • 1 Cup raisins
Instructions
  1. Makes 5 pounds.
  2. Rinse and put the apricots in a bowl with the hot water (add the juice of 1 lemon and the cut up lemon peel) Leave to soak for 4 hours.
  3. Chop the garlic. Peel and chop the ginger. Blend the garlic and ginger with a little of the vinegar until smooth.
  4. Put the apricots with their soakings water, the onions, the ginger and garlic mixture into an preserving kettle with the rest of the vinegar. Add the sugar, salt and cayenne.
  5. Bring to a boil and simmer gently for 45 minutes, stirring occasionally to prevent burning. Add the raisins and continue cooking until the chutney thickens and begins to turn shiny.
  6. Pack into hot clean jars, cover, process and cool.
  7. Note: Use brown sugar and regular raisins for a dark chutney. Use white sugar and golden raisins for a golden chutney.
  8. Don't blend the garlic and ginger mixture; simply mince very small or put through a garlic press.
  9. You can substitute dried ginger for fresh ginger.
  10. Chutney is not supposed to require a hot water bath, because of the acid level from the vinegar - but give it a hot water bath anyway.
  11. You can use apple cider vinegar in this recipe.
  12. Cook the mixture with a plate between the pot and the burners. Be sure you use a heavy bottomed pan - to prevent scorching or burning.
Notes
Recipe by: Harrods Book of Jams, Jellies and Chutneys

PS: Always refrigerate the Chutney after opening the jar.

Serve along with crackers, cheeses, pates, cold meats or salads.

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