Apricot Chutney
adapted from Ball Complete Book of Home Preserving
Ingredients
- 1 1/2 cups cider vinegar
- 2 pc. tart green apples, peeled, cored, and finely chopped
- 3 cups chopped dried apricots
- 3 cups boiling water
- 2 pc. small onions, finely chopped
- 1 cup granulated sugar
- 1 cup lightly packed brown sugar
- 4 cloves garlic, finely chopped
- 1/2 cup dried cranberries
- 2 T. finely chopped crystallized ginger
- 2 t. mustard seeds
- 1 1/2 t. ground cinnamon
- 1 t. allspice
- 1 t. ground black pepper
- 1/2 t. ground cloves
- 1/4 t. kosher salt
- 1/4 t. cayenne pepper
Instructions
- In a large stainless steel saucepan, combine vinegar and apples. Add apricots, boiling water, onions, granulated sugar, brown sugar, garlic, cranberries, and ginger.
- Bring to a boil over medium high heat, stirring constantly. Reduce heat and boil gently, stirring occasionally, for 30 minutes.
- Add mustard seeds, cinnamon, allspice, black pepper, cloves, salt and cayenne. Boil gently, stirring frequently, until thick enough to mound on a spoon, about 15 minutes.
- Meanwhile prepare canner, jars, and lids. Ladle hot chutney into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot chutney.
- Wipe rim, center lid on jar and add ring. Turn until finger tight.
- Place jars in canner and process for 10 minutes when the water comes to a full boil. Remove jars and place on dishtowel on counter and cool overnight. Remove ring and store.
- Makes 5 half pints.