Apricot Chutney Recipe
Ingredients
| Dried apricots | 250 Gram | |
| Malt vinegar | 500 Milliliter | |
| Sultanas | 125 Gram (Stoned) | |
| Raisins | 125 Gram | |
| Salt | 1 Teaspoon | |
| Grated lime rind | 1 Teaspoon, grated | |
| Cooking apple | 500 Gram | |
| Brown sugar | 500 Gram | |
| Dry red chilies | 4 | |
| Ginger piece | 1 Small | |
| Garlic | 2 Clove (10 gm) | |
| Peppercorns | 10 | |
| Mustard seeds | 1 Tablespoon | |
| Nigella | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 3824 Calories from Fat 74
% Daily Value*
Total Fat 9 g13.6%
Saturated Fat 0.78 g3.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2007.9 mg83.7%
Total Carbohydrates 1009 g336.4%
Dietary Fiber 47.1 g188.3%
Sugars 904.9 g
Protein 24 g48.4%
Vitamin A 228.6% Vitamin C 76.8%
Calcium 43.9% Iron 82.6%
*Based on a 2000 Calorie diet
Directions
2 Peel, core and dice apples. Drain and put the apricots, sultanas and raisins into a stainless steel saucepan with a little of the vinegar and all the other ingredients except apples and sugar. Add the muslin cloth containing the spices.
3 Boil steadily for 30 minutes adding the vinegar; then add the apple and sugar. Stir until the sugar dissolves.
4 Boil on medium heat, stirring well for another 30 minutes or until thick. Remove the spice bag squeezing well to extract maximum flavour.
5 Pour into hot, sterilised jars, put on the lid when the chutney cools.
Chef
