Tested till perfect Apricot and Golden Raisin Chutney

Apricot and Golden Raisin Chutney

This sweet and tangy chutney pairs deliciously with roasted lamb, pork, chicken or turkey and is equally suited for the next day's sandwiches. It's a treat even in the  morning with eggs and sausage or bacon.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2007

Recipe3 out of 5 based on 11 ratings.
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  • Portion size 7 cups (1.75 L)


  • 9 cups 9cupschopped pitted apricotapricots
  • 2 cups 2cupsgranulated sugar
  • 1-1/4 cups 1-1/4cupscider vinegar
  • 1 cup 1cupchopped red onion
  • 1 cup 1cupchopped sweet red pepper
  • 1 cup 1cupgolden raisingolden raisins
  • 2 tsp 2tspmustard seeds
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tspcinnamon
  • 1/2 tsp 1/2tspground coriander
  • 1/4 tsp 1/4tspcurry powder
  • 1 pinch 1pinchcayenne pepper
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In large heavy pot, combine apricots, sugar, vinegar, onion, red pepper, raisins, mustard seeds, salt, cinnamon, coriander, curry powder and cayenne pepper; bring to boil. Reduce heat to medium; simmer, stirring often, until thickened and 1 tbsp (15 mL) placed on chilled tilted plate flows slowly, about 50 minutes.

Pour into hot 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight.

Boil in boiling water canner for 15 minutes. Transfer jars to rack; let cool for 24 hours. Check that lids curve down. Refrigerate any that do not and use within 3 weeks.

Nutritional Information Per 1/2 cup (125 mL) : about

cal 222 pro 3g total fat 1g sat. fat 0g
carb 56g fibre 4g chol 0mg sodium 86mg

% RDI:

calcium 3 iron 9 vit A 31 vit C 47
folate 5
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