Return to Content

Curried Apricot-and-Peppercorn Chutney

by

Yield: Makes about 3 pints.

Curried Apricot-and-Peppercorn Chutney

Ingredients:

  • 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

Instructions:

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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111