SUMMER'S HARVEST APRICOT CHUTNEY
I love chutneys so it seemed like the ideal thing to make with a basket of fresh apricots which are so plentiful at this time of year. Use really ripe, sweet ones. The original recipe came from a Company's Coming book - I altered a bit to save on sugar. If you like your chutney pretty sweet then add about 1/2 a cup more sugar. If you've never cooked with this much vinegar before, be warned...it will fill your home! Note - this fills about 3 cups worth of canning jars, give or take a bit. For chutney those little 1/4 cup (125 ml) ones are ideal. Eat your chutney with a basic cheese sandwich, a fancy curry or anything in between!
Provided by magpie diner
Categories Chutneys
Time 1h30m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Place all ingredients into a large, heavy bottomed, pot. Stir over medium heat until the sugar dissolves.
- Bring to a boil then reduce heat to a low simmer. Let it simmer away for about an hour until it's nice and thick. Keep an eye on the heat and stir often so it doesn't burn.
- Fill sterilized canning jars to within 1/2 inch of the top. Screw on sterilized bands and lids securely.
- Process in a boiling water bath for 5-10 minutes.
Nutrition Facts : Calories 775.2, Fat 1.7, SaturatedFat 0.1, Sodium 846, Carbohydrate 187.7, Fiber 8.6, Sugar 173.2, Protein 5.2
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