Apricot and Golden Raisin Chutney
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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.
Servings: 7 cups (1.75 L)
Ingredients:
| Nutritional Info | |
| Per 1/2 cup (125 mL) : about | - |
| cal | 222 |
| pro | 3 g |
| total fat | 1 g |
| sat. fat | 0 g |
| carb | 56 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 86 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 9% |
| vit A | 31% |
| vit C | 47% |
| folate | 5% |
Suggested Recipes
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9 cups (2.25 L) chopped pitted apricots
2 cups (500 mL) granulated sugar
1-1/4 cups (300 mL) cider vinegar
1 cup (250 mL) chopped red onion
1 cup (250 mL) chopped sweet red pepper
1 cup (250 mL) golden raisins
2 tsp (10 mL) mustard seeds
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) each cinnamon and ground coriander
1/4 tsp (1 mL) curry powder
Pinch cayenne pepper
Preparation:
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.
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.
Tags:
Source
Canadian Living Magazine: August 2007
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