Apricot Chutney

I've just finished making this today out of some apricots that were too sour to eat raw.  It involves quite a lot of fine dicing and chopping, which next time I would do in the food processor, but the result has been so good and tasty I just have to add it to "OK Suit Yourselves" straight away!  It made the 3 jars shown here.


1kg apricots (I ended up with 760gm stoned fruit) diced fairly small
1 onion finely diced
1 chilli finely diced (I included the seeds)
1 cup raisins finely sliced
1/2 cup chopped candied peel
1 thumb-sized piece of ginger grated
3 cloves garlic crushed or finely diced
2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
2/3 cup brown sugar
2/3 cup lemon juice (about 3 lemons)
2/3 cup malt vinegar
2 tsp mustard seeds
2 tsp coriander seeds


Tie mustard & coriander seeds in a square of muslin or chux cloth and place in large saucepan with all other ingredients.  Cover and stand overnight.


Next day, place jars and lids in oven heated to 100degC to sterilise while you make the chutney.  Bring mixture to the boil and simmer for about 30 mins or until thickened.  Remove muslin/chux bag then ladle chutney into hot sterilised jars and seal.


Suit Yourselves
Replace apricots with mango, peaches, pears or other fruit of your liking or combine 2 or more fruits eg mango and peach.  Suit yourself!