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“This my first attempt in making chutney! I chose this because I like the ingredients and I hope it comes out, how that remains to be seen! Found this originally in the Olive Magazine, August 2007; however, have tweaked it a bit!”
READY IN:
25mins
SERVES:
8
YIELD:
1 pretty jar
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a small non-stick pan, then cook the onion and garlic for 5 minutes until soft.
  2. Stir in the aprictos, sultanas, ginger, pineapple juice and vinegar, then bubble gently for 10-15 minutes until the apricots become pulpy and most of the liquid has been absorbed.
  3. Stir in the sugar and cook for 2 more minutes until chutney is sticky, then season and cool.
  4. Place in a sterilized glass jar or stoneware container.

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