Directions
- 1Roughly chop the dried apricots.
- 2Place the chopped apricots into a large bowl.
- 3Add raisins to the bowl with the apricots.
- 4Pour fruity or sherry vinegar over the apricots and raisins.
- 5Stir the mixture to combine.
- 6Cover the bowl with plastic wrap and let it soak for at least 12 hours.
- 7Finely chop the onions.
- 8Transfer the soaked apricot and raisin mixture to a blender.
- 9Blend the mixture until it is chopped.
- 10Pour the blended mixture into a large pot.
- 11Add the finely chopped onions to the pot.
- 12Stir to combine the onions with the chutney base.
- 13Add water to the pot.
- 14Stir the ingredients together.
- 15Add salt to the pot.
- 16Add dried chili flakes (optional) to the pot.
- 17Stir all ingredients in the pot.
- 18Add white sugar to the pot.
- 19Stir the sugar into the chutney mixture.
- 20Bring the mixture to a boil.
- 21Lower the heat and simmer for 30-45 minutes.
- 22Sterilize jars in boiling water.
- 23Ladle the hot chutney into the sterilized jars.
- 24Securely close the jars with lids.
- 25Display the finished jars of chutney.
Ingredients
- 400 g dried apricots
- 250 g raisins
- 1.5 cups fruity / sherry vinegar
- 3 large onions
- 1.5 cups white sugar
- 2 cups water
- 1 tsp salt
- 1 tsp dried chili flakes
Equipment
knifechopping boardlarge bowlplastic wrapblenderlarge potwooden spoonsaucepanladlejars
Tips
- Soak apricots and raisins in vinegar for at least 12 hours.
- Add more water if needed during cooking.
- Pour into sterilized jars and store unopened in a cupboard; opened jars should be stored in the fridge.
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