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Monday
Apr122010

Apricot Chutney

Once you have mastered this chutney you can feel free to experiment with other over-ripe fruit ready for the jars - like mango, peaches etc. I love this chutney with Indian curries like the Escott Fish Curry, Anish's Chicken Curry, Roast Lamb Indienne etc. My family slather chutney on everything - sausages, sandwiches, steak, roast chicken, part of a Ploughman's Lunch... this is great stuff.

"Apricot trees thrive in Canberra and we were fortunate to have inherited one in our garden while living there.  I obtained this apricot chutney recipe which has been a family favourite.  Now I must look for a box of apricots, rather than picking them myself! A great chutney recipe"- Sandra Davies.

 
Pictured: Apricot Chutney ingredients for double the recipe

2 ½ lbs/1.15kg apricots, roughly chopped
1 ½ lbs/680g onions, chopped
½ lb/230g raisins, roughly chopped
1 lb/450g brown sugar
1 tbsp mustard seeds
1 tsp chilli powder (or ½ tsp)
1 tbsp salt
1 pint/570ltrs white vinegar
Grated rind 1 lemon
½ tsp cinnamon
1 tsp turmeric

Place all ingredients immediately into a saucepan and cook until set.
To note - if apricots are not cooked straight away their juices will start to run and cause an incorrect ratio of liquid.
If doubling the recipe reduce amount of vinegar by ¼ and make sure to use a preserving pan to reduce the liquid more quickly.
Should be the consistency of jam.

Keep in sterilized jars for several months before use.

Makes 6 small - medium jars

TasteTip – Chutney is from the Hindi word 'chatni' meaning strong spices, chutney is a preserved or fresh relish made from fruit or vegetables with vinegar, sugar, herbs and spices.