Apricot Chutney
Makes 1.4 kg (3lb)
900g (2lb) Dried Apricots
225g (8oz) Onions, chopped
1.4 kg (3lb) Brown Sugar
1.1 lt (2 pints) White Wine vinegar
1 tsp Curry Powder
1 tsp Ground Cinnamon
1 tsp Ground Allspice
Pinch Cayenne Pepper
Wash the apricots, cover with boiling water and leave for 24 hours.
Drain the apricots, reserving a little of the water and chop into pieces.
Place the onions, sugar and the reserved water into a large saucepan and simmer until tender.
Add the other ingredients, simmer gently for around 2 hours, until the mixture thickens.
Pot the chutney.
Leave for at least 2 - 4 weeks to allow the flavour to mature
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