Apricot, Apple and Peach Chutney Recipe

A succulent, spicy chutney. Goes particularly well  with cheddar cheese and tomato sandwiches or with cold roast turkey or other cold meats.

Ingredients for Apricot, Apple and Peach Chutney:

• 2 lb (900 g) apricots, halved, stoned and chopped
• 2 lb (900 g) tart cooking apples, peeled, cored and chopped
• 4 medium size peaches, peeled, halved, stoned and chopped
• 2 medium size onions, peeled and finely chopped
• 8 0z (225 g) raisins
• 2 inch (50mm) piece fresh root ginger, peeled and finely chopped
• ¾ teaspoon grated nutmeg
• ¾ teaspoon ground allspice
• ¾ teaspoon dry mustard
• Finely grated rind of 1 large lemon
• Juice and finely grated rind of 2 oranges
• 1 ¼ pints (690 ml) white wine vinegar
• 1 lb (450 g) granulated sugar
• 1 lb (450 g) soft brown sugar

Method for Apricot, Apple and Peach Chutney:

1. In a very large saucepan or preserving pan, combine the apricots, apples, peaches, onions, raisins, ginger, nutmeg, allspice, mustard, lemon rind, orange juice and rind and 1 pint (570 ml) of the vinegar.
2. Place the pan over a moderately high heat and bring the mixture to the boil, stirring constantly. Reduce the heat to  low and simmer, stirring occasionally, for 1 to 1 ½ hours or until the fruit mixture is very soft and pulpy.
3. Stir in the sugars and the remaining vinegar and simmer, stirring occasionally, for 40 to 50 minutes or until the chutney is very thick.
4. Remove the pan from the heat and ladle the chutney into clean, warm, sterilised jars.
5. Seal and allow to cool before labelling.
6. Label the jars and store in a cool, dry, dark place for at least 6 weeks before serving.

Makes about 8 lb (3.5 kg) of Apricot, Apple and Peach Chutney.

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