Apricot Chutney #2

Apricot Chutney #2

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Servings: 4
Calories: 1735


  • 1 lb dried apricots
  • 3 cloves garlic
  • 1 teaspoon sea salt
  • 1/2 lb preserved ginger
  • 2 lb dates
  • 1 lb sultanas
  • 1 lb soft brown sugar
  • Apple cider vinegar
  • Walnuts optional


  • Soak the apricots.
  • Crush the garlic with a teaspoon of sea salt.
  • Chop the ginger.
  • Cook all ingredients together until the flavours are blended. This takes about two hours.
  • Store the chutney in glass jars or stoneware containers with well-fitting lids (vinegar will corrode metal lids) . Put the clean jars into a very slow oven to dry and warm, 225°F ( 100°C) gas mark 1/4. Fill the warm jars with the hot chutney and put the lids on at once.Label and date the chutney, and store in a cool, dark place, or the refrigerator. Do not keep for longer than 1 week because of the low vinegar and sugar content.
Calories: 1735 kcal
Carbohydrates: 453 g
Protein: 15 g
Fat: 2g
Saturated Fat: 1 g
Sodium: 650 mg
Potassium: 4047 mg
Fiber: 32 g
Sugar: 382 g
Vitamin A: 4110 IU
Vitamin C: 9 mg
Calcium: 319 mg
Iron: 9 mg
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