Curried Apricot-and-Peppercorn Chutney


3/4 cup dried apricot halves
1 small red bell pepper, finely chopped
1 small mild or medium-hot red pepper, finely chopped
2 large yellow onions, thinly sliced
1/2 orange, thinly sliced
1/2 lemon, thinly sliced
1 clove garlic, crushed
1-1/2 teaspoons curry powder
1/2 cup golden raisins
1/2 tablespoon black peppercorns or 1 teaspoon black onion seed
1 teaspoon kosher salt
1 teaspoon prepared mustard
2-1/4 cups white vinegar
2 cups sugar


Put the dried apricots into a small bowl, add water to cover, and let them soak overnight. Drain and quarter. In a large nonreactive stockpot, combine all of the ingredients. Cook the chutney over medium heat, uncovered, stirring occasionally, until the mixture boils. Reduce the heat to low and cook for 1 hour more, or until the ingredients collapse, darken, and thicken. Stir every 15 to 20 minutes: Sugar and fruit scorch easily. The chutney will be done when the onions are soft and nearly invisible. Ladle immediately into sterilized jars, seal, and process.


Makes about 3 pints

Preparation Method

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