Chutney is one of the most useful condiments to have in the cupboard! It can be used in so many different ways. This apricot chutney with almonds is packed with flavor and a breeze to make. You’ll find dried apricots available from Pulido Farms at our farmer’s markets. If you like chutney with a little kick of heat, feel free to add a teaspoon of red pepper flakes.
INGREDIENTS:
2 cups sugar
2 lbs. dried apricots, chopped
3 red bell peppers, chopped
3 red onions, chopped
3 large garlic cloves, minced
2 tablespoons fresh ginger root, grated
1 tablespoon lemon zest
1 teaspoon salt
2 cups golden raisins
2 cups almonds, blanched whole
METHOD:
In a large (non-reactive) heavy pot, combine vinegar and sugar and place over low heat. Cook mixture until sugar dissolves, stirring constantly. Add remaining ingredients, except for almonds, and bring the mixture to a boil while stirring over medium heat. Lower heat and simmer for about 1 hour or until thick, stirring frequently to prevent sticking.
Remove mixture from heat and stir in almonds. Ladle mixture into hot sterilized half-pint jars. Clean rims and seal with lids.
Place jars upright on a rack in a large pot with water to cover the tops by 1 inch. Bring to a boil and gently boil for 10 minutes. Carefully lift rack out of pot and place the rack on a towel on the counter to cool. Check seals before storing.
YIELD: Makes 12 half-pint jars.
SOURCE: Adapted from a recipe by Leslie Hartnett, House Beautiful, August 1995
