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Apricot Chutney With Raisins & Currants

A home-style Apricot Chutney With Raisins & Currants made with Dried Apricots, Lg Garlic Peeled Amp Coarsely Chopped, Red Wine Vinegar, Sugar, and Salt. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 lb
• 10
• 1
• 1 1/4 cup
• 2 cup
• 1/4 tsp
• 1/8 tsp
• 3/4 cup
• 1/2 cup

Method (preview)

1. 1

   Put the apricots in a bowl. Pour 4 cups of hot water over them and let them soak for an hour.

2. 2

   Put the garlic, and ginger into the container of an electric blender or a food processor along with 1/4 cup of the vinegar.

3. 3

   Blend until smooth.

4. 4

   Add the garlic-ginger mixture, the remaining vinegar, sugar, salt, and cayenne.

5. 5

   Bring to a boil.

6. 6

   Simmer on a medium flame, stirring frequently, for 45 minutes.

7. 7

   Lower heat if necessary.

8. 8

   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.