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Name: Apricot Chutney with Raisins and Currants
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 1/4 ts Salt; 1/2 c Currants; 3/4 c Golden raisins; 10 lg Garlic; 1 1x3" piece of fresh ginger; 2 c Sugar; 1 lb Dried apricots; 1 1/4 c Red wine vinegar; 1/8 ts Cayenne pepper

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INGREDIENTS

1/4 ts Salt
1/2 c Currants
3/4 c Golden raisins
10 lg Garlic
1 1x3" piece of fresh ginger
(or MORE if desired)
peeled & coarsely chopped
2 c Sugar
1 lb Dried apricots
peeled & coarsely chopped
1 1/4 c Red wine vinegar
1/8 ts Cayenne pepper

Cups

INSTRUCTIONS

Put the apricots in a bowl. Pour 4 cups of hot water over them and let them soak for an hour. Put the garlic, and ginger into the container of an electric blender or a food processor along with 1/4 cup of the vinegar. Blend until smooth. Empty the apricots and their soaking liquid into a heavy stainless-steel or porcelain-lined pot. Add the garlic-ginger mixture, the remaining vinegar, sugar, salt, and cayenne. Bring to a boil. Simmer on a medium flame, stirring frequently, for 45 minutes. Do not let the chutney catch at the bottom of the pot. Lower heat if necessary. Add the raisins and currants and cook, stirring, another half hour or until chutney takes on a thick, glazed look. (It will thicken slightly as it cools.) Let the chutney cool and store, refrigerated, in lidded glass or ceramic jars.

NOTES

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Apricot Chutney with Raisins and Currants

1/4 ts Salt
1/2 c Currants
3/4 c Golden raisins
10 lg Garlic
1 1x3" piece of fresh ginger
 (or MORE if desired)
 peeled & coarsely chopped
2 c Sugar
1 lb Dried apricots
 peeled & coarsely chopped
1 1/4 c Red wine vinegar
1/8 ts Cayenne pepper

Put the apricots in a bowl.  Pour 4 cups of hot water over them and let  them soak for an hour.    Put the garlic, and ginger into the container of an electric blender or a  food processor along with 1/4 cup of the vinegar. Blend until smooth.    Empty the apricots and their soaking liquid into a heavy stainless-steel or  porcelain-lined pot.  Add the garlic-ginger mixture, the remaining vinegar,  sugar, salt, and cayenne. Bring to a boil. Simmer on a medium flame,  stirring frequently, for 45 minutes. Do not let the chutney catch at the  bottom of the pot. Lower heat if necessary. Add the raisins and currants  and cook, stirring, another half hour or until chutney takes on a thick,  glazed look.  (It will thicken slightly as it cools.) Let the chutney cool  and store, refrigerated, in lidded glass or ceramic jars.

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Nutrition

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Serving Size: 1 Cup (610g)
Recipe Makes: 4 Cups

Calories: 1561
Calories from Fat: 7 (0%)

Amt Per Serving		% DV

	Total Fat 0.8g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 28mg		1 %
Potassium 1642.8mg		43 %
Total Carbohydrate 396.8g		117 %
	Dietary Fiber 10.1g	41 %
	Sugars, other 386.7g
Protein 5.5g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1561

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