Apricot Chutney recipe
information
Chutneys can add zest to most meals and cooks in Pakistan often serve a choice of different kinds in tiny bowls.
ingredients
450 g (1 lb) dried apricots, finely diced
5 ml (1 tsp) garam masala
275 g (10 oz) soft light brown sugar
450 ml (3/4 pint) scant 2 cups malt vinegar
1 tsp ginger pulp
1 tsp salt
75 g (3 oz) 1/2 cup sultanas
450 ml (3/4 pint) scant 2 cups water
5 ml (1 tsp) garam masala
275 g (10 oz) soft light brown sugar
450 ml (3/4 pint) scant 2 cups malt vinegar
1 tsp ginger pulp
1 tsp salt
75 g (3 oz) 1/2 cup sultanas
450 ml (3/4 pint) scant 2 cups water
method
1. Put all the ingredients into a medium-sized saucepan and mix together thoroughly.
2. Bring to the boil, then lower the heat and simmer gently for 30 - 35 minutes, stirring occasionally.
3. When the chutney has thickened to a fairly stiff consistency, transfer into 2 - 3 warm, clean jars and set aside to cool completely. Cover and store in the refrigerator.
2. Bring to the boil, then lower the heat and simmer gently for 30 - 35 minutes, stirring occasionally.
3. When the chutney has thickened to a fairly stiff consistency, transfer into 2 - 3 warm, clean jars and set aside to cool completely. Cover and store in the refrigerator.
serving amount
makes about 450 g (1 lb)
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
