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Apricot Chutney
Apricot Chutney has a wonderful consistency of fruit and is ideal with cheese, pork or mild Indian curries.
Ingredients:
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
Makes 1.4 kg (3lb)
Method:
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 into the hot, sterilised jars, filling them as full as possible, cover straightaway with waxed discs
Seal while it is still hot and label when it is cold.
Leave for at least 2 - 4 weeks to allow the flavour to mature
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