cooking recipes






Apricot and almond chutney recipe

Recipe for apricot and almond chutney in the canning recipes 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

This recipe is filed under Canning recipes


Previous recipe: Apple tequila jelly recipe
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