Friday, April 24, 2009

Apricot and Raisin Chutney from Digby Law's Pickle & Chutney Cookbook.

It was easy enough to make but made a surprisingly small amount, 2 & 1/2 jars!
Recommended for curries and with cheeses. I tried it on a cracker with tasty cheese and it gets the thumbs up!

250g dried apricots
2 cup boiling water
200g raisins
1 1/2 cups brown sugar
1 cup white vinegar
6 whole cloves 
2 teaspoons mustard seeds.

Soak apricots in water for 2 hours.
Put all in saucepan and simmer, stirring till sugar dissolved then bring to boil. Reduce to simmer 1 hour or until thick. Jar Makes about 1 litre (Not for me, must have over simmered!)


1 comment:

Anonymous said...

Thanks Luci
I have been thinking about making some chutney this week as I'm on holidays and have a bit more time.
Will give this recipe a try.