Apricot Chutney Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cups dried apricots, chopped
2 tablespoons candied ginger, finely chopped
1 cup golden seedless raisins
½ lemon, thinly sliced & quartered
1 cup onion, thinly sliced & halved
1½ cups dark brown sugar, firmly packed
½ cup wine vinegar
2 cloves garlic, crushed
1½ teaspoons dry mustard
1 teaspoon crushed hot red pepper (or 1/8 teaspoon Tabasco sauce)
½ cup tomato juice
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon allspice
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Directions: |
Directions:Blend all ingredients. Simmer over low heat for 30 minutes. Allow to cool. Pack into jars or freezer containers. Keeps well in the refrigerator for weeks, and freezes well for much longer. |
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Personal
Notes: |
Personal
Notes: Our friends, Ed and Pat Sammel, were on assignment in East Pakistan when the revolution broke out and East Pakistan became Bangladesh. Pat learned to cook Indian, Pakistani and Bangladesh-style while they were there for two years. She shared this authentic chutney recipe with us. We serve this with roast pork, baked ham and other meats--even turkey! We also use this as one of the condiments or side dishes when we make curry dishes. (My Mom loves to serve what are called 8-boy or 10-boy curries, meaning that number of accompanying condiments come with the curries. For her, the more, the merrier. This old Dutch New Guinea term for curries, derived from Colonial days when each side dish was presented by a separate servant.)
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