Orange and apricot chutney

1 servings

Ingredients

Quantity Ingredient
500 grams Australian dried apricots
4 Oranges
2 Onions; sliced
2 Cloves garlic; crushed with salt
1 tablespoon Salt
185 grams Preserved ginger; chopped
2 tablespoons Coriander seeds
2 tablespoons Allspice berries
1 tablespoon White mustard seeds
250 grams Sultanas
500 grams Brown sugar
2½ cup Cider vinegar

Directions

1. Place the apricots in a bowl and add enough water to cover. Soak overnight.

2. Grate the orange zest and place oranges in saucepan and cover with water. Bring to the boil and simmer for 5 minutes. When cool enough to handle, remove pith and core and chop the flesh. Place drained apricots, zest and orange flesh in a large saucepan with the onions, garlic, salt and ginger.

3. Bruise the coriander seeds and allspice berries and tie up in a piece of muslin. Place in saucepan with remaining ingredients. Bring slowly to the boil, stirring occasionally, until the sugar has dissolved. Reduce heat to a simmer, uncovered, and cook for about 2 hours or until the mixture is of a jamlike consistency. Stir occasionally to prevent the mixture from burning.

4. Spoon chutney into sterilized jars and seal immediately. When cool, store in a dark, dry, cool place.

This recipe has been kindly given by Betsy Fysh, Longreach.

Converted by MC_Buster.

Per serving: 2991 Calories (kcal); 4g Total Fat; (1% calories from fat); 10g Protein; 619g Carbohydrate; 161mg Cholesterol; 6616mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 3½ Vegetable; 3 ½ Fruit; ½ Fat; 34 ½ Other Carbohydrates Converted by MM_Buster v2.0n.

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