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Apricot Chutney Recipe

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This recipe for Apricot Chutney, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Beverley & Rufus Getzen


2 cups dried apricots, chopped
2 tablespoons candied ginger, finely chopped
1 cup golden seedless raisins
lemon, thinly sliced & quartered
1 cup onion, thinly sliced & halved
1 cups dark brown sugar, firmly packed
cup wine vinegar
2 cloves garlic, crushed
1 teaspoons dry mustard
1 teaspoon crushed hot red pepper (or 1/8 teaspoon Tabasco sauce)
cup tomato juice
teaspoon salt
teaspoon ground cinnamon
teaspoon ground cloves
teaspoon allspice

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.

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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