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This is a family recipe for spicy or hot apricot chutney. Very easy to make. Goes well with meat and curries. It will remind South Africans of the famous Mrs Ball's chutney.
6 ± 6 x 375 ml bottles
1.75-2kg fresh apricots, stoned, halved
1 kg sugar
500g onions, chopped
30ml ground coriander
25ml cayenne pepper - or to taste- can be omitted
500ml brown vinegar
1 teaspoon ground garlic
20 min › Cook:
1 hour › Ready in:
1 hour 20 min
Chop apricots and onions. I use a food processor for this
Add all ingredients together
Put in heavy bottom saucepan and simmer uncovered for approximately 1 hour or until thick
Pour into hot sterilised bottles and seal
Let it stand for about 2 weeks before use. Tip
The use of cayenne pepper is optional. Quantity can be increased for hotter version or omitted for milder version.
The chutney will keep for about 9 months if stored in a dark cupboard.
Not necessary to refrigerate this after opening, but I recommend to refrigerate the chutney in summer.
I used this recipe to use a glut of apricots we received. My dh loves chutneys with his curries. He LOVES this recipe! Good thing as I preserved at least a years supply. Lol!
- 05 Feb 2012
I had trouble converting ml to mg. Where I come from ml is used for liquids, not solids or powders. I had to search the internet for a conversion. However, 25mg seemed a lot of coriander so just used my instincts. I also used Splenda instead of sugar and added about 2 tablespoons of mustard seeds and 5 bay leaves as I didn't want this to be too sweet. Turned out delicious!
- 28 Dec 2014
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