Title: Orange And Apricot Chutney
Categories: 4qr
Yield: 1 servings

500 g Australian dried apricots
4 Oranges
2 Onions; sliced
2 Cloves garlic; crushed with
-salt
1 tb Salt
185 g Preserved ginger; chopped
2 tb Coriander seeds
2 tb Allspice berries
1 tb White mustard seeds
250 g Sultanas
500 g Brown sugar
2 1/2 c Cider vinegar

1. Place the apricots in a bowl and add enough water to cover. Soak
overnight.

2. Grate the orange zest and place oranges in saucepan and cover with
water. Bring to the boil and simmer for 5 minutes. When cool enough to
handle, remove pith and core and chop the flesh. Place drained apricots,
zest and orange flesh in a large saucepan with the onions, garlic, salt and
ginger.

3. Bruise the coriander seeds and allspice berries and tie up in a piece of
muslin. Place in saucepan with remaining ingredients. Bring slowly to the
boil, stirring occasionally, until the sugar has dissolved. Reduce heat to
a simmer, uncovered, and cook for about 2 hours or until the mixture is of
a jamlike consistency. Stir occasionally to prevent the mixture from
burning.

4. Spoon chutney into sterilized jars and seal immediately. When cool,
store in a dark, dry, cool place.

This recipe has been kindly given by Betsy Fysh, Longreach.

Converted by MC_Buster.

Per serving: 2991 Calories (kcal); 4g Total Fat; (1% calories from fat);
10g Protein; 619g Carbohydrate; 161mg Cholesterol; 6616mg Sodium Food
Exchanges: 1 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 3 1/2 Fruit; 1/2
Fat; 34 1/2 Other Carbohydrates

Converted by MM_Buster v2.0n.