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Curried Apricot-and-Peppercorn Chutney

Yankee Plus Dec 2015


Curried Apricot-and-Peppercorn Chutney
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  • 3/4 cup dried apricot halves
  • 1 small red bell pepper, finely chopped
  • 1 small mild or medium-hot red pepper, finely chopped
  • 2 large yellow onions, thinly sliced
  • 1/2 orange, thinly sliced
  • 1/2 lemon, thinly sliced
  • 1 clove garlic, crushed
  • 1-1/2 teaspoons curry powder
  • 1/2 cup golden raisins
  • 1/2 tablespoon black peppercorns or 1 teaspoon black onion seed
  • 1 teaspoon kosher salt
  • 1 teaspoon prepared mustard
  • 2-1/4 cups white vinegar
  • 2 cups sugar


Put the dried apricots into a small bowl, add water to cover, and let them soak overnight. Drain and quarter. In a large nonreactive stockpot, combine all of the ingredients. Cook the chutney over medium heat, uncovered, stirring occasionally, until the mixture boils. Reduce the heat to low and cook for 1 hour more, or until the ingredients collapse, darken, and thicken. Stir every 15 to 20 minutes: Sugar and fruit scorch easily. The chutney will be done when the onions are soft and nearly invisible. Ladle immediately into sterilized jars, seal, and process.
Updated Monday, January 24th, 2011

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