Lemon-apricot chutney

Yield: 16 Servings

Measure Ingredient
1 medium Lemon with firm peel
2 smalls Granny Smith apples (about 3/4 lb)
6 ounces Dried apricots; cut into small pieces
⅔ cup Golden raisins
⅓ cup Coarsely chopped shallots
1 cup Light brown sugar; packed
⅔ cup Cider vinegar
2½ teaspoon Minced garlic
½ teaspoon Ground ginger
¼ teaspoon Cinnamon
¼ teaspoon Chili powder
⅛ teaspoon Salt
1 dash Ground coriander
1 dash Ground cloves
1 dash Black pepper
1 dash Cayenne

Date: Mon, 25 Mar 96 13:36:06 -0500 From: mperusek@...

Asha asked for chutney recipes. Here's an interesting one, taken from a Detroit newspaper.

Cut ends from lemon and discard. Cut lemon into 8 wedges. Slice each wedge crosswise very thinly, so that you have small lemon pieces. Place in heavy saucepan. Peel (if you want) and core apples, then cut into very small pieces. Add to saucepan. Add apricots, raisins, shallots, brown sugar, vinegar, garlic, ginger, cinnamon, and all the spices. Place the pan over very low heat and cook until the mixture is quite thick, 30 to 40 minutes, stirring frequently to prevent burning.

When done, remove from heat and cool. Spoon into container. Cover and refrigerate up to a week. Makes 2 cups. (Seems to me this might keep longer. It's hard to eat 2 cups of chutney in a week unless there are lots of prople doing the eating.)


From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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