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Name: Apricot Chutney
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1/2 c Onions chopped; 1 sm clove Garlic minced; 1 c Cider Vinegar; (5% Acidity); 1 tb Fresh Ginger minced; 1 c Granulated sugar; 1 sm Lime; 1 ts Dry mustard; 1/4 ts Salt; 1 c Brown sugar packed; 4 lb Apricots pitted & Quartered; 3 sm Dried Hot Red Chiles;; 1 ds Ground cloves; 1 ts Ground allspice; 1 c Dried Currants; 3/4 ts Ground ginger

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INGREDIENTS

1/2 c Onions ; chopped
1 sm clove Garlic ; minced
1 c Cider Vinegar; (5% Acidity)
1 tb Fresh Ginger ; minced
1 c Granulated sugar
1 sm Lime
1 ts Dry mustard
1/4 ts Salt
1 c Brown sugar ; packed
4 lb Apricots ; pitted & Quartered
3 sm Dried Hot Red Chiles;
1 ds Ground cloves
1 ts Ground allspice
1 c Dried Currants
3/4 ts Ground ginger

INSTRUCTIONS

Rinse unpeeled lime; then chop, discarding seeds. Place chopped lime in a heavy bottomes 8 to 10 quart pan. Mix in granulated sugar, brown sugar, currants, vinegar, ginger, mustard, allspice, salt, cloves, chiles, onion, and garlic. Bring to a boil over medium-high heat. Stir in apricots; return to a boil, stirring constantly. Reduce heat and simmer, uncovered, stirring often to prevent sticking, until slightly thickened (about 45 minutes). Process in boiling water canner as above. Source: Sunsets _Home Canning_. Date: Tue, 11 Jun 1996 08:41:06 -0400 From: kmeade@ids2.idsonline.com (The Meades) Recipe By : Maggie Workman MC-Recipe Digest V1 #114 From the MasterCook recipe list. Downloaded from G Internet, G Internet.

NOTES

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Apricot Chutney

1/2 c Onions chopped
1 sm clove Garlic minced
1 c Cider Vinegar; (5% Acidity)
1 tb Fresh Ginger minced
1 c Granulated sugar
1 sm Lime
1 ts Dry mustard
1/4 ts Salt
1 c Brown sugar packed
4 lb Apricots pitted & Quartered
3 sm Dried Hot Red Chiles;
1 ds Ground cloves
1 ts Ground allspice
1 c Dried Currants
3/4 ts Ground ginger

Rinse unpeeled lime; then chop, discarding seeds.  Place chopped lime in a  heavy bottomes 8 to 10 quart pan.  Mix  in granulated sugar, brown sugar,  currants, vinegar, ginger, mustard, allspice, salt, cloves, chiles, onion,  and garlic. Bring to a boil over medium-high heat. Stir in apricots; return  to a boil, stirring constantly. Reduce heat and simmer, uncovered, stirring  often to prevent sticking, until slightly thickened (about 45 minutes).    Process in boiling water canner as above.    Source: Sunsets _Home Canning_.    Date: Tue, 11 Jun 1996 08:41:06 -0400    From: kmeade@ids2.idsonline.com (The Meades)    Recipe By     : Maggie Workman <MWORKMAN@VM.CC.PURDUE.EDU>    MC-Recipe Digest V1 #114    From the MasterCook recipe list.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (3074g)
Recipe Makes: 1

Calories: 3750
Calories from Fat: 106 (3%)

Amt Per Serving		% DV

	Total Fat 11.8g	16 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 4.6g
	Polyunsanturated Fat 3g
Cholesterol 0mg		0 %
Sodium 202.2mg		7 %
Potassium 7515.1mg		198 %
Total Carbohydrate 927.6g		273 %
	Dietary Fiber 55.3g	221 %
	Sugars, other 872.3g
Protein 38.1g		54 %
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: 3750

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