Simple and Delicious Apricot Chutney
- 2 pounds of fresh apricots, quartered and pitted
- ½ cup dates, pitted and chopped
- 1 cup honey
- 1 cup apple cider vinegar
- 1 Cup chopped onion
- ½ tsp allspice
- 1 Tbsp minced fresh ginger
In a large saucepan, combine all ingredients and simmer on low for about 30 minutes until thick, stirring frequently. Pour into sterilized, glass jar(s) and seal.
If you plan on not using it right away, you can“process” it for 10-15 minutes in a boiling water bath. To do this properly...
How to Preserve Your Chutney
- Wash jars, lids and bands in a dishwasher and keep hot in there until they are ready to be filled or...
- Wash and place jars in a large pot filled with water justenough to cover the jars. Bring to a simmer for at least 10 minutes to prevent jar from breaking when you fill it.
- Wash and dry bands
- Wash lids and simmer in small pan for about 10 minutes
- Fill jars to about 1/2 inch from top
- Run a rubber spatula around inside to release air bubbles
- Wip rim off and place lids and bands on the jars
- Fill a large pan (like a Dutch oven) fitted with a metal cooling rack on bottom, about half full of water. Place your jars in here and bring to a boil. Boil for 10 to 15 minutes, let cool for at least 10 minutes before removing.
- Let jars cool for 12 or so hours
- To check seals, press down on center of lid - if it doesn't pop up, it is sealed. Refrigerate or freeze.
Serve small amounts of chutney on fish, poultry and over salads and enjoy!
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