Apricot Chutney

Title: Apricot Chutney
Categories: Condiment
Yield: 1 Servings

1 sm Lime
1 c Granulated Sugar
1 c Packed Brown Sugar
1 c Dried Currants
1 c Cider Vinegar; (5% Acidity)
1 tb Fresh Ginger; minced -or-
3/4 ts Ground Ginger
1 ts Dry Mustard
1 ts Ground Allspice
1/4 ts Salt
1 ds Ground Cloves
3 sm Dried Hot Red Chiles;
-Crushed
1/2 c Chopped Onions
1 sm Garlic Clove; minced or
-Pressed
4 lb Apricots; pitted & Quartered

Rinse unpeeled lime; then chop, discarding seeds. Place chopped lime in a
heavy bottomes 8 to 10 quart pan. Mix in granulated sugar, brown sugar,
currants, vinegar, ginger, mustard, allspice, salt, cloves, chiles, onion,
and garlic. Bring to a boil over medium-high heat. Stir in apricots; return
to a boil, stirring constantly. Reduce heat and simmer, uncovered, stirring
often to prevent sticking, until slightly thickened (about 45 minutes).

Process in boiling water canner as above.

Source: Sunset’s _Home Canning_.

Date: Tue, 11 Jun 1996 08:41:06 -0400

From: kmeade@ids2.idsonline.com (The Meades)

Recipe By : Maggie Workman

MC-Recipe Digest V1 #114

From the MasterCook recipe list. Downloaded from Glen’s MM Recipe Archive,
http://www.erols.com/hosey.