Apricot-Chutney Sauce

From the same newspaper clipping as yesterday…sounds delicious…and like a very good substitute for mango chutney.

3 17 oz cans apricots in syrup or 24 fresh apricots
1/2 cup seedless raisins
1/3 cup candied ginger
1/2 cup vinegar
1/2 cup brown sugar, packed
3 whole cloves
1 whole allspice
1/3 stick cinnamon
1 clove garlic, minced
1/4 cup toasted slivered almonds
salt

Drain canned apricots. (Or blanch apricots in 1 cup boiling water, then drain, peel and remove pits.) Dice apricots and set aside 1/3. Combine remaining 2/3 of apricots with raisins, ginger, vinegar, brown sugar, cloves, allspice, cinnamon and garlic in saucepan. Bring to boil, simmer 5 minutes. Puree reserved apricots and stir into mixture with almonds. Season to taste with salt. Makes about 3 1/2 cups.

Comments

  1. That does sound good and easy. Have you noticed the price of chutney lately, Ouch! This is sure to be cheaper as it makes so much.

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