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:
- 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.
- 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.
- Stir in the sugars and the remaining vinegar and simmer, stirring occasionally, for 40 to 50 minutes or until the chutney is very thick.
- Remove the pan from the heat and ladle the chutney into clean, warm, sterilised jars.
- Seal and allow to cool before labelling.
- 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.
Chutneys originated in India – the name derived from the Hindu word chatni . They then came back to Britain with explorers where they were a hit and are now a very popular preserve all over the world. The scope of chutneys is endless and t...