Apricot Chutney

Apricots for cooking chutney can be used both fresh and dried. In the first case, it is better to take them not overripe, rather tough. Fruits are sorted, washed, dried with a towel. Next, we break the apricots into halves and throw out the bones. We transfer the apricots to a suitable-sized container. In the case of dried apricots, we wash them, pour hot water for an hour, after which we drain the liquid.

Garlic cloves are peeled from the husk. The ginger root is washed, wiped with a towel, then peeled and cut the root into several pieces. The prepared garlic cloves and ginger are sent to the blender bowl. Pour 50 ml of vinegar into the same place. Grind everything together with a blender in a puree.

We transfer apricots to a saucepan with a thick bottom (you can use a cauldron). In the same place, add the garlic-ginger mixture, pour in the remaining vinegar, add salt and sugar, as well as cayenne pepper. Put the pan on medium heat and bring its contents to a boil. Then we reduce the heating to a minimum. We cook fresh apricots for 20-25 minutes, dried apricots - for 45 minutes. In the process of chutney, we often mix, do not let it burn, stick to the bottom of the pan.

Time has passed - add pre-washed raisins and currants to the pan. With fresh apricots, it is better to use fresh berries, with dried, dried, respectively. We cook the chutney for another 20 minutes, not forgetting to stir. The sauce should become quite thick during this time. Remove the pan from the heat and let the chutney cool down, after which it can be served to the table.

Chutney is stored in the refrigerator in glass jars for quite a long time. But, as a rule, it does not stay there for a long time ;)

Bon appetit!