Recipe Search
Recipe Folders
Picture Gallery
Top Food Blogs
Loading..
Follow Us
Conversion Tables
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.