Apricot Almond Chutney


2 cups cider vinegar
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


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 mixture to a boil while stirring over medium heat. Lower heat and simmer 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 rack on towel on counter to cool. Check seals before storing.

YIELD: Makes 12 half-pint jars.

SOURCE: Adapted from recipe by Leslie Hartnett, House Beautiful, August 1995

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