Apricot chutney with raisins & currants
Yield: 4 Cups
Ingredients:
- 1 lb Dried apricots
- 10 lg Garlic cloves -- peeled & coarsely chopped
- 1 1x3" piece of fresh ginger -- peeled & coarsely chopped
- 1 1/4 c Red wine vinegar
- 2 c Sugar
- 1/4 ts Salt
- 1/8 ts Cayenne pepper -- (or MORE if desired)
- 3/4 c Golden raisins
- 1/2 c Currants
Instructions:
Put the apricots in a bowl. Pour 4 cups of hot water over them and let them soak for an hour. Put the garlic and ginger into the container of an electric blender or a food processor along with 1/4 cup of the vinegar. Blend until smooth. Empty the apricots and their soaking liquid into a heavy stainless-steel or porcelain-lined pot. Add the garlic-ginger mixture the remaining vinegar sugar salt and cayenne. Bring to a boil. Simmer on a medium flame stirring frequently for 45 minutes. Do not let the chutney catch at the bottom of the pot. Lower heat if necessary. Add the raisins and currants and cook stirring another half hour or until chutney takes on a thick glazed look. (It will thicken slightly as it cools.) Let the chutney cool and store refrigerated in lidded glass or ceramic jars.
