Monday, September 6, 2010

Red Pepper Apricot Chutney

Here’s another winner from “Small Batch Preserving”! I made this recipe last year and enjoyed it so much, I decided we needed some again this year. It is lovely on chicken or pork and as an appetizer with cream cheese and crackers. This chutney also just looks pretty in the jar!

1 cup chopped red pepper

1 cup chopped dried apricots

3/4 cup chopped onion

1 cup peeled and chopped apple

2/3 cup golden raisins

1/2 cup cider vinegar

1/4 cup water

1 Tbsp minced candied ginger

1/4 tsp each of cinnamon, salt and mace (or nutmeg)

1/8 tsp cayenne

1. Chop pepper, apricots, onion, apple and ginger.

chutney 01apricot butter 022. Combine all ingredients except for salt and spices in a large saucepan. Bring to a boil over high heat, reduce heat, cover and boil gently for 10 minutes, stirring occasionally. Add cinnamon, salt, mace (or nutmeg) and cayenne. Cook, uncovered, for about 5 minutes, stirring frequently.

chutney 04

3. Ladle chutney into hot jars to a 1/2'” headspace. Process 10 minutes for half-pints and 15 minutes for pints. Let jars rest for 5 minutes before removing from canner.

chutney 05

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