Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1 lb Dry apricots
- 10 lrg Garlic cloves peeled & coarsely minced
- 1 x 1x3" piece of fresh ginger peeled & coarsely minced
- 1 1/4 c. Red wine vinegar
- 2 c. Sugar
- 1/4 tsp Salt
- 1/8 tsp Cayenne pepper (or possibly MORE if you like)
- 3/4 c. Golden brown raisins
- 1/2 c. Currants
Direcciones
- Put the apricots in a bowl. Pour 4 c. of warm water over them and let them soak for an hour.
- Put the garlic, and ginger into the container of an electric blender or possibly a food processor along with 1/4 c. of the vinegar. Blend till smooth.
- Empty the apricots and their soaking liquid into a heavy stainless-steel or possibly porcelain-lined pot. Add in the garlic-ginger mix, the remaining vinegar, sugar, salt, and cayenne. Bring to a boil. Simmer on a medium flame, stirring frequently, for 45 min.
- Don't let the chutney catch at the bottom of the pot. Lower heat if necessary. Add in the raisins and currants and cook, stirring, another half hour or possibly till chutney takes on a thick, glazed look. (It will thicken slightly as it cools.) Let the chutney cold and store, refrigerated, in lidded glass or possibly ceramic jars.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 329g | |
| Recipe makes 4 servings | |
| Calories 596 | |
| Calories from Fat 5 | 1% |
| Total Fat 0.61g | 1% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 158mg | 7% |
| Potassium 697mg | 20% |
| Total Carbs 149.88g | 40% |
| Dietary Fiber 4.6g | 15% |
| Sugars 140.08g | 93% |
| Protein 3.3g | 5% |
