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Post by braided-rug on Apr 15, 2008 10:03:35 GMT 10
Apricot Chutney
4kg ripe juicy apricots 1 1/2kg onions 500g seeded raisins 60g (about 5 large) cloves garlic, peeled 3 tablespoons salt 2kg sugar 1 tablespoon ground ginger 1 bottle Ezy sauce
Remove stones from apricots. Chop flesh, onions, raisins and garlic. Place in a large saucepan, add salt, ginger, sugar and Ezy Sauce. Mix well and boil gently, breaking up with spoon, for about 2 hours or until chutney is a thick jam like consistency. Fill, using a ladle or jug, into hot sterilised jars, cover loosely, cool then seal. Makes approximately 5 litres.
N.B. If mixture begins to stick to pan base, add a cup or more of water to correct consistency.
Serving Suggestion: Vegetable or meat hamburgers, chicken, pork, duck or any curry.
From: Successful Chutneys Pickles Relishes Sauces & Preserves with Ezy-Sauce Published by Bonlac Foods Limited. (I saw this in an auction recently to buy.)
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