Apricot-Fig Chutney

Serve this as a complement to baked ham or turkey breast. It is also great as a party appetizer on cocktail rye bread with a little cream cheese or my favorite – yogurt cheese. I have provided the full recipe if you want to can it and also the amounts for a single jar which will not need to be processed, just keep refrigerated for up to 3 weeks.

Apricot-Fig Chutney

  • Difficulty: easy
  • Print

Posted by threeovens.

If you just want to make 1 jar, use the following amounts being extra careful because the ingredients will cook a bit faster and skip step 5:

  • 1 teaspoon vegetable oil
  • 1/4 cup chopped onions
  • 1/2 teaspoon grated ginger
  • 1 garlic clove, minced
  • 1/6 cup sugar
  • 1/8 cup red wine vinegar
  • 1 tablespoon lemon juice
  • pinch dry mustard
  • pinch ground allspice
  • small dash of ground cloves
  • 3/4 cup chopped, peeled apricots
  • 1/4 cup chopped dried figs.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 cup chopped onion (1 large)
  • 2 teaspoons grated fresh ginger
  • 4 garlic cloves, minced
  • 2/3 cup sugar
  • 1/2 cup red wine vinegar
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground allspice
  • dash ground cloves
  • 3 cups chopped, peeled ripe apricots (8 to 12 medium)
  • 3/4 cup chopped dried figs

Directions

  1. Use a medium stainless-steel, enamel, or nonstick heavy saucepan (these are non-reactive) to heat the oil over medium heat. Add the onion, ginger, and garlic. Cook, stirring occasionally, until the onions are tender.
  2. Stir in the sugar, vinegar, lemon juice, mustard, allspice, and cloves. bring to a boil, stirring to dissolve the sugar. Reduce the heat and simmer 5 minutes.
  3. Stir in the apricots and figs, bring to a boil, and once again reduce heat to a simmer. Continue to simmer, uncovered, until thickened, about 10 minutes. Stir occasionally to prevent sticking and set aside once thickened. That’s it!
  4. If you are making the full recipe and are going to can it, ladle the hot chutney into hot, sterilized jars of the half-pint size. Leave 1/2-inch of headspace and wipe the rims. Adjust lids.
  5. Process in a boiling water canner for 10 minutes. Begin the timing once the water returns to a boil. Remove the jars from the water and cool on wire racks.

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