Apricot and Almond Chutney

Thanks to our apricot tree, we always have more of the fruit than we can eat in the summer. So I found this recipe and it is a big hit. Chutney goes well with Indian food, ham, pork, or roast beef. This one is good as a dip with cream cheese.

Apricot and Almond Chutney

1 c. cider vinegar
1 c. sugar
12 apricots, medium sized, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded chopped
2 onions, chopped
1 garlic clove, minced
1 orange, chopped fine
1 lemon, chopped fine
1/2 c. candied sliced ginger
1 tsp. salt
1.2 c. raisins, golden raisins, or currants (I used currants this time)
1/2 c. blanched almonds
1 tsp. ground ginger

Pour 3/4 c. of vinegar in large saucepan; add sugar. Stir over low heat until sugar is dissolved. Increase heat and simmer for 5 minutes. Add apricots, peppers, onions, garlic, orange, lemon, candied ginger, salt, and raisins. Simmer over medium heat for 30 minutes.

Add almonds, ground ginger, and remaining vinegar. Simmer for 30 more minutes, until chutney has reduced and thickened.

Spoon into sterilized jars, seal, and label. I made 3+ pints this year, with enough leftover to almost fill the jar, but not quite.

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