Ingredients
1
1/2 cups of coarsely chopped dried apricots
1
1/2 cups of coarsely chopped dried peaches
1
1/2 cups of finely chopped dried dates
2
cups of finely chopped onions
1
1/2 cups of malt vinegar or 1 1/2 cups cider vinegar
1
tbsp. of finely chopped garlic
1
tbsp. of mustard seeds, slightly crushed
1
tbsp. of ground coriander
1
tsp. of ground cinnamon
1
tsp. of ground red pepper
Directions
1.
In a large (3 to 4 quart) Stainless Steel or other non-reactive pot, combine the fruits, onions, vinegar, water, sugar, spices and salt.
2.
Stirring frequently, bring to a boil over high heat.
3.
Reduce the heat to low and simmer partially covered for about one hour or until the fruits are reduced to pulp and the chutney is thick enough to hold its shape almost solidly in a spoon.
4.
Stir it frequently as it begins to thicken to prevent it from sticking.
5.
Remove the pan from the heat and ladle the chutney into either 1/2 pint or pint jars that have been sterilized filling to within 1/8 inch of the top.
6.
Put into a boiling water bath for 10 to 15 minutes then remove from water and let cool before storing.
7.
Refrigerate any jars where the lids didn't seal.
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