Apricot Chutney

This chutney can be made using either fresh or dried fruit. Here, the recipe uses fresh apricots, making the most of a seasonal glut. However, if you want to make it out of season, you can use dried apricots, instead. Simply replace the fresh apricots with 1⅚ cups dried apricots, soaked for a few hours in the vinegar, then proceed in the same way.

MAKES: About 4¼ cups

INGREDIENTS:

• 1 tsp. allspice
• 1 tsp. mustard seeds
• 1 tsp. ground coriander
• 1 small cinnamon stick
• 1 pound apricots, quartered and stoned
• 1 pound cooking apples, peeled, cored, and chopped into large chunks
• 3 cups cider or wine vinegar
• 1½ cups golden raisins, chopped
• 2 cloves garlic, peeled and chopped
• rind and juice of 1 lemon
• 1 tsp. salt
• ¾ -inch-square piece of fresh gingerroot, peeled and minced
• 2 cups warmed sugar

INSTRUCTIONS:

1. Prepare a spice bag by placing the spices in a piece of cheesecloth and tying it securely with string.
2. In a stainless steel preserving pan, combine the apricots, apples, vinegar, and spice bag. Bring the mixture to a boil and then reduce the heat to a simmer. Let it simmer for about 10 minutes.
3. Add the remaining ingredients to the pan and stir over low heat until all the sugar has dissolved. Once dissolved, increase the heat and bring the mixture to a boil. Reduce the heat to a simmer and continue cooking for approximately 1½ hours. Stir the chutney occasionally during this time.
4. After the chutney has thickened but is still juicy, remove the muslin bag containing the spices from the pan.
5. Carefully pour the hot chutney into hot, sterilized jars. Ensure that the jars are filled to the brim. Seal the jars tightly to preserve the chutney.

VARIATION:

APRICOT AND ORANGE CHUTNEY

• Orange is a great companion to apricots and helps the chutney to be even more colorful. This recipe is another useful one, since it can be made at any time of year using dried apricots.
• Replace the lemon in Apricot Chutney with 3 large oranges. Grate the zest from them and cut away and discard the white pith, then chop the orange flesh roughly. Add them in step 2 and continue as above.