Fruit and Alliums
- 8 Cups fresh apricots, pitted and chopped (no more than 1/2 inch thick)
- 1 large sweet yellow onion, diced
- 1 large red onion, diced
- 5 garlic cloves, minced
- (optional) 3/4 Cup dried dates, pitted and diced
- (optional) 3/4 Cup dried figs, diced
- 3/4 Cup golden raisins, or sultanas; you could substitute regular dark raisins
- 2 tsp. peeled, grated ginger root
- 2 Tbsp. cinnamon (Ceylon/Sri Lanka preferred)
- 2 Tbsp. mustard seed
- 1-1/2 tsp. black peppercorns
- 1-1/2 tsp. whole cloves
- 1 tsp. whole allspice
- 2 tsp. ground turmeric
- 2 tsp. sea salt
- 5 dried Serrano chilies, crumbled, including seeds but omitting any stems
- (optional) 1 star anise, broken (WARNING: strong licorice flavor!
Sour & Sweet
- 2 Cups apple cider vinegar
- 1-1/2 Cups dark brown sugar
- 3 medium-sized lemons, both zest and juice
- Put the fruit (except for the raisins), garlic, onion and spices into a large stock pot with a heavy bottom. Turn the heat to medium high. Pour in enough apple cider vinegar so that the mixture won't stick as you bring it to a simmer. Lower the heat to medium once you obtain a lively simmer.
- Add more vinegar as the mixture simmers, to prevent it from becoming dry or too stiff. You want to get a jam-like consistency. At this point, most of the vinegar is usually used. Continue to stir occasionally to avoid sticking, and lower the temperature to medium-low or low, while maintaining a gentle simmer. Simmer for 1 hour.
- After about 1 hour, stir in the raisins, lemon zest and lemon juice. Simmer for roughly 30 minutes.
- After 30 minutes have elapsed, the apricots should have become pulpy and are falling apart. Stir in the brown sugar.
- Simmer for another 45 minutes to an hour, depending upon how smooth you want your Chutney (I like mine to still have lovely chunks of apricot showing).
- (Optional) Turn off the heat and set aside overnight (refrigerated if you prefer, although the acid and sugar ought to be enough to deter growth of anything obnoxious). The next day, bring the chutney to simmer over medium-high heat, and add any additional vinegar and/or sugar to desired taste and texture. Cook for 1 hour.
- Make sure you have clean canning jars, lids and tops handy. Ladle the hot chutney into the jars, cap them and process in hot water bath for 10 to 15 minutes.
- Store in a cool location - this chutney is best served aged at least 2 to 3 months.
- Serve as a side with your favorite Indian dinner.
- Serve with cream cheese and crackers as a delightful snack.
- Use as a marinade for roasted or barbecued chicken, turkey, beef or pork.
- Layer over vanilla ice cream for an exotic dessert!