Apricot And Cardamom Chutney
INGREDIENTS
1 kg ripe apricots, halved, pitted and quartered
1 1/2 cups raw sugar
1 tspn ground cardamom
1 tspn grated fresh ginger
1/2 tspn ground allspice
1/2 tspn ground cinnamon
1/2 tspn ground cloves
1 fresh small red chilli, seeded and chopped
1 large onion, chopped
1 cup raisins
1/2 cup sunflower seeds
2 cups white wine vinegar
1 1/2 cups raw sugar
1 tspn ground cardamom
1 tspn grated fresh ginger
1/2 tspn ground allspice
1/2 tspn ground cinnamon
1/2 tspn ground cloves
1 fresh small red chilli, seeded and chopped
1 large onion, chopped
1 cup raisins
1/2 cup sunflower seeds
2 cups white wine vinegar
Apricots for jam
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METHOD
1. Place all the ingredients in a large, nonreactive saucepan over high heat and bring to the mixture to the boil, stirring continuously.
2. Reduce the heat to a simmer and cook until the chutney thickens, about 30 minutes, depending on the ripeness of the apricots. Ladle the chutney into warmed, sterilized jars, cook and then seal. Store the chutney in a cool, dark place.
3. Leave for 4 weeks before opening.
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