CURRIED APRICOT CHUTNEY
About 2 pint jars
Please read about pickling and How to Process.
Combine in a large saucepan and simmer for 30 minutes:
- 2 cups water
- 2 cups chopped dried apricots
- ¾ cup finely chopped onion
- ¼ cup sugar
Meanwhile, combine in a small pan and simmer for 5 minutes:
- 1 ½ cups cider vinegar
- 1 ½ to 2 ½ teaspoons curry powder, to taste
- 1 teaspoon ground ginger
- 1 cinnamon stick
- ½ teaspoon salt
Remove the cinnamon stick and combine the vinegar mixture and the apricot mixture. Stir in:
- 2 cups golden raisins
Prepare a water-bath canner, gather all your canning equipment, and have ready 2 clean, hot pint jars. Pack the hot chutney into the prepared jars, leaving ½ inch headspace. Remove any trapped air from the jars and adjust the level of the chutney if needed. Wipe the rims. Place lids on jars and screw on rings until fingertip-tight. Process for 10 minutes. Let cool completely and store as directed.