Mango Apricot Date Chutney Recipe
Summary
Main IngredientApricot
Ingredients
| Water | 3 1/2 Cup (16 tbs) | |
| 1/2 pound each dried mangoes and dried apricots; or 1 pound dried apricots | ||
| 3/4 cup each golden raisins and currants | ||
| 1 1/4 cups pitted dates, coarsely snipped or chopped | ||
| White wine vinegar | 1 1/2 Cup (16 tbs) | |
| Firmly packed brown sugar | 1 1/4 Cup (16 tbs) | |
| 1 cup preserved ginger in syrup or pickled ginger, drained and coarsely chopped | ||
| Mustard seeds | 1 Tablespoon | |
| Chili powder | 1 1/2 Teaspoon | |
| Salt | To Taste | |
Directions
In a 5- to 6-quart pan, combine water and mangoes.
Bring to a simmer, cover, and cook for 5 minutes.
Add apricots and continue to simmer, covered, for 5 more minutes.
(If using all apricots, simmer for only 5 minutes total.) Add raisins, currants, dates, vinegar, sugar, ginger, mustard seeds, and chili powder.
Simmer, uncovered, stirring more frequently as mixture thickens, until most of the liquid has evaporated and chutney is thick, 45 minutes to 1 hour.
Season to taste with salt.
Seal in jars and process (directions follow); or let cool, then cover and refrigerate for up to 1 month.
To process, ladle hot chutney into 6 or 7 hot sterilized 1/2-pint canning jars, filling to within 1/4 inch of rims.
Run a narrow spatula down between chutney and jar to release any air.
Wipe off rims; top with scalded lids, then firmly screw on bands.
Place jars, sides not touching, on a rack in a canning kettle or other deep pan half-full of hot water.
Add more hot water to cover jars by 1 to 2 inches.
Bring water to a simmer, then cover and simmer for 10 minutes.
Lift out jars and let cool on a towel away from drafts.
Test seal of each jar by pressing lid.
If it stays down, seal is good.
If it pops when pressed, there's no seal; store unsealed chutney in the refrigerator and use within 1 month.
Bring to a simmer, cover, and cook for 5 minutes.
Add apricots and continue to simmer, covered, for 5 more minutes.
(If using all apricots, simmer for only 5 minutes total.) Add raisins, currants, dates, vinegar, sugar, ginger, mustard seeds, and chili powder.
Simmer, uncovered, stirring more frequently as mixture thickens, until most of the liquid has evaporated and chutney is thick, 45 minutes to 1 hour.
Season to taste with salt.
Seal in jars and process (directions follow); or let cool, then cover and refrigerate for up to 1 month.
To process, ladle hot chutney into 6 or 7 hot sterilized 1/2-pint canning jars, filling to within 1/4 inch of rims.
Run a narrow spatula down between chutney and jar to release any air.
Wipe off rims; top with scalded lids, then firmly screw on bands.
Place jars, sides not touching, on a rack in a canning kettle or other deep pan half-full of hot water.
Add more hot water to cover jars by 1 to 2 inches.
Bring water to a simmer, then cover and simmer for 10 minutes.
Lift out jars and let cool on a towel away from drafts.
Test seal of each jar by pressing lid.
If it stays down, seal is good.
If it pops when pressed, there's no seal; store unsealed chutney in the refrigerator and use within 1 month.
Chef
