Dried Apricot Chutney (Margaret O'sullivan)
condiment, indian, relishes
500 gm dried apricots
2 1/2 cup malt vinegar
1 fresh chilli; seeded and finely chopped
1 cinnamon stick
1 cup soft brown sugar
1 teaspoon white pepper
1 teaspoon mustard seeds
1 teaspoon ground allspice (pimento)
2 teaspoon fresh ginger; finely chopped
Soak the appricots in water for about 1 hour. Bring the vinegar to the boil with all other ingredients. Simmer for 15 minutes then add the apricots. Cook for 20 minutes more or until the mixture thickens. Pour into jars while hot and seal. Keep for at least 3 weeks before using.
(c) "Mustards, Pickles & Chutneys", Margaret O'Sullivan, 1991 typed by Greg Mayman, 07-09-97 From: Greg Mayman Date: 16 Jul 97 National Cooking Echo Ä
Yield: 750 servings