• Like Apricot and Almond Chutney? You'll love Kai Tom Kah too!

Apricot and Almond Chutney

1 cup cider vinegar
1 cup granulated sugar
12 apricots
2 red bell peppers
2 onions
1 garlic clove
1 orange
1 lemon
1/2 cup sliced candied ginger
1 teaspoon salt
1/2 cup raisins
1/2 cup whole blanched almonds
1 teaspoon ground ginger

Pour 3/4 cup of the vinegar into a preserving pan. Add sugar. Stir over low heat until the sugar has completely dissolved. Increase the heat and bring the mixture to a boil. Simmer for 5 minutes.

Halve, pit and chop apricots. Core, seed and chop bell peppers. Peel and chop onions and garlic. Finely chop the whole orange and lemon, including the peel and pitch. Finely chop the candied ginger.

Add prepared fruits and vegetables to the vinegar mixture together with the candied ginger, salt and raisins. Simmer over medium heat, stirring frequently, for 30 minutes. Add almonds, ground ginger and remaining vinegar. Simmer for 30 minutes longer, stirring frequently, or until the chutney has reduced and thickened. Spoon the chutney into warmed sterilized jars and seal. Makes about 1 quart.

Chutney generally keeps for up to 1 year if stored in a cool, dry, and dark place.

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