Apricot Chutney With Raisins And Currants Recipe
Yield: 4 cupsRecipe by luhu.jp
Ingredients:
1 lbs: Dried apricots,
2 cup: Sugar,
10 large: Garlic cloves,
1/4 tsp: Salt,
-- peeled & coarsely chopped,
1/8 tsp: Cayenne pepper,
1: 1x3" piece of fresh ginger,
--, or MORE if desired
-- peeled & coarsely chopped,
3/4 cup: Golden raisins,
1 1/4 cup: Red wine vinegar,
1/2 cup: Currants,
Directions:
Put the apricots in a bowl. Pour 4 cups of hot water over them and
let them soak for an hour.
Put the garlic, and ginger into the container of an electric blender
or a food processor along with 1/4 cup of the vinegar. Blend until
smooth.
Empty the apricots and their soaking liquid into a heavy
stainless-steel or porcelain-lined pot. Add the garlic-ginger
mixture, the remaining vinegar, sugar, salt, and cayenne. Bring to a
boil. Simmer on a medium flame, stirring frequently, for 45 minutes.
Do not let the chutney catch at the bottom of the pot. Lower heat if
necessary. Add the raisins and currants and cook, stirring, another
half hour or until chutney takes on a thick, glazed look. (It will
thicken slightly as it cools.) Let the chutney cool and store,
refrigerated, in lidded glass or ceramic jars.
* Source: World-of-the-East Vegetarian Cooking - by Madhur Jaffrey *
Published in: The Herb Companion - February/March 1993 * Typed for
you by Karen Mintzias
Source from luhu.jp
let them soak for an hour.
Put the garlic, and ginger into the container of an electric blender
or a food processor along with 1/4 cup of the vinegar. Blend until
smooth.
Empty the apricots and their soaking liquid into a heavy
stainless-steel or porcelain-lined pot. Add the garlic-ginger
mixture, the remaining vinegar, sugar, salt, and cayenne. Bring to a
boil. Simmer on a medium flame, stirring frequently, for 45 minutes.
Do not let the chutney catch at the bottom of the pot. Lower heat if
necessary. Add the raisins and currants and cook, stirring, another
half hour or until chutney takes on a thick, glazed look. (It will
thicken slightly as it cools.) Let the chutney cool and store,
refrigerated, in lidded glass or ceramic jars.
* Source: World-of-the-East Vegetarian Cooking - by Madhur Jaffrey *
Published in: The Herb Companion - February/March 1993 * Typed for
you by Karen Mintzias
Source from luhu.jp