Apricot and almond chutney
Apricot and almond chutney recipe in the canning category
Recipe ingredients:
- 1 cup cider vinegar
- 1 cup granulated sugar
- 12 apricots
- 2 red bell peppers
- 2 onions
- 1 garlic clove
- 1 orange
- 1 lemon
- 1/2 cup sliced candied ginger
- 1 teaspoon salt
- 1/2 cup raisins
- 1/2 cup whole blanched almonds
- 1 teaspoon ground ginger
Recipe method:
- Pour 3/4 cup of the vinegar into a preserving pan.
- Add sugar. Stir over low heat until the sugar has completely dissolved.
- Increase the heat and bring the mixture to a boil. Simmer for 5 minutes.
- Halve, pit and chop apricots.
- Core, seed and chop bell peppers.
- Peel and chop onions and garlic.
- Finely chop the whole orange and lemon, including the peel and pitch.
- Finely chop the candied ginger.
- Add prepared fruits and vegetables to the vinegar mixture together with the candied ginger, salt and raisins.
- Simmer over medium heat, stirring frequently, for 30 minutes.
- Add almonds, ground ginger and remaining vinegar.
- Simmer for 30 minutes longer, stirring frequently, or until the chutney has reduced and thickened.
- Spoon the chutney into warmed sterilized jars and seal.
- Chutney generally keeps for up to 1 year if stored in a cool, dry and dark place.
Tags: apricot, almond, chutney, recipe, canning, recipes, cooking