Apricot Chutney

Last Updated on October 19, 2024

Prepare the chutneys from ground ingredients or slow cook them. This recipe comes from the West Indies.

Ingredients:

Range for about 450 gm: 450 g of dried apricots, cut into small cubes 275 g 75 g sultanas 450 ml malt vinegar 450 ml water 1 tsp garam masala 1 teaspoon of grated fresh ginger 1 teaspoon salt

Procedure:

1. Stir all the ingredients in the pot thoroughly, bring to a boil and simmer slowly for 30-35 minutes, stirring occasionally
2. When the chutney has become thick, remove it from the heat and let it cool
3.

Recommendation:

After opening, keep refrigerated.