1 lb dried apricots
10 large garlic cloves - peeled & coarsely c; hopped
1 1x3 piece of fresh ginger - peeled; & coarsely chopped
1 1/4 cup red wine vinegar
2 cup sugar
1/4 teaspoon salt
1/8 teaspoon cayenne pepper - (or more if desire; d)
3/4 cup golden raisins
1/2 cup currants
Directions: How to Cook Apricot Chutney With Raisins And Currants
Put the apricots in a bowl. Pour 4 cups of hot water over them and let them soak for an hour.
Put the garlic, and ginger into the container of an electric blender or a food processor along with 1/4 cup of the vinegar. Blend until smooth.
Empty the apricots and their soaking liquid into a heavy stainless-steel or porcelain-lined pot. Add the garlic-ginger mixture, the remaining vinegar, sugar, salt, and cayenne. Bring to a boil. Simmer on a medium flame, stirring frequently, for 45 minutes. Do not let the chutney catch at the bottom of the pot. Lower heat if necessary. Add the raisins and currants and cook, stirring, another half hour or until chutney takes on a thick, glazed look. (It will thicken slightly as it cools.) Let the chutney cool and store, refrigerated, in lidded glass or ceramic jars.
Recent comments and reviews for this recipe:
| Kate writes:|
Excellent - Easy - and delightfully tasy!
Posted on 15 Feb 2008, 22:45 ET
| Susan Worthman writes:|
You should give at least give credit where credit's due.
This recipe is taken directly, word for word, from Mahdur Jaffrey's cookbook, World of the East Vegetarian Cooking.
Posted on 19 Jul 2009, 19:29 ET
| Dee writes:|
Absolutely agree with Susan Worthman!! People just copy recipes and put it on their site. I am not even sure if they have tried t so it becomes very difficult to assess when browsing recipes.....
Posted on 07 Mar 2010, 06:02 ET
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