This sweet and tangy chutney pairs deliciously with roasted lamb, pork, chicken or turkey and is equally suited for the next day's sandwiches. It's a treat even in the morning with eggs and sausage or bacon.
- Portion size 75 servings
- Credits : Canadian Living Magazine: August 2007
Ingredients
Method
In large heavy pot, combine apricots, sugar, vinegar, onion, red pepper, raisins, mustard seeds, salt, cinnamon, coriander, curry powder and cayenne pepper; bring to boil. Reduce heat to medium; simmer, stirring often, until thickened and 1 tbsp (15 mL) placed on chilled tilted plate flows slowly, about 50 minutes.Pour into hot 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight.
Boil in boiling water canner for 15 minutes. Transfer jars to rack; let cool for 24 hours. Check that lids curve down. Refrigerate any that do not and use within 3 weeks.
Nutritional facts Per 1/2 cup (125 mL) : about
- Sodium 86 mg
- Protein 3 g
- Calories 222.0
- Total fat 1 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 56 g
%RDI
- Iron 9.0
- Folate 5.0
- Calcium 3.0
- Vitamin A 31.0
- Vitamin C 47.0
