Apricot Chutney

"Having had tremendous success with pectinless jams, I tried the same with chutneys and blatjangs with equally great results. Chutneys should not be chunky like salsas or pickled vegetables but rather a thick cooked subtly spiced fruit or vegetable pulp with the same texture as jam. Though cooked thinner than jam, no liquid should not part from the pulp once it is cooked."
 
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Ready In:
1hr 5mins
Ingredients:
11
Yields:
1 litre
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ingredients

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directions

  • Place all ingredietns into a large stainless steel saucepan and heat gently, stirring constantly until sugar dissolves.
  • Simmer gently for 1 hour until mixture is thick and flavoursome.
  • Stir occasionally to prevent any sticking.
  • Bottle and seal immediately using whatever method is best for you.

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RECIPE SUBMITTED BY

I was born and raised in South Africa but now live in Delaware USA. Since I can remember I have been cooking! My first real cooking experience was when I was 7. I came home from school one afternoon and felt like French toast. My elder brother was home with his friends and did not want to make it for me, so I got a pan out, put it on the stove, turned the stove on to high. After that I could not remember what to do, but I knew that French toast involved bread so I put the bread in the hot pan without grease and poured milk over it! Oy vey... My brother's friend asked me what I was trying to make and I told him. He laughed and told me I was making it wrong but he also taught me how to make French toast the right way. I came home every day after that and made French toast. I felt so confident with the little bit of knowledge I had acquired that I soon started experimenting with other things. Nothing was going to stop me! The first full meal I ever made for my family was boiled rice and oven roasted chicken pieces with a steamed vegetable medley. I was 8 years old and my mom was in hospital. My dad was struggling to hold down an intensely busy job, keep the family going and be with my mom, so I thought I would help him. I don't think he believed that I had done it on my own. I remember telling him that I read in a cookery book how to make a roast chicken but I did not know what "a" rosemary was so I just put the chicken in the dish without it. Decades later with a myriad tried and tested recipes behind me - flops and failures included - I know my way around any food item and kitchen utensil, much to my family's delight!
 
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