Apricot Chutney #2
Ingredients
- 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
Instructions
- 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