Thursday, January 27, 2011

Apricot Fig Chutney

I think the hardest thing about this recipe is chopping all the dried fruit before you start! Definitely just a straight-forward recipe, where you just throw everything into a pot and simmer unti it's chutney! You can also choose the consistency of your chutney by how large/small you chop the dried fruit and how long you simmer it. We chopped ours fairly small dice, but not as small as "mince"; we then simmered ours until all the dried fruit was softened with no resistance when bitten into.

Apricot Fig Chutney
2 cups dried apricots, quartered
3/4 cup dried figs, chopped
1/2 cup dried cherries, chopped OR 1 cup tart canned cherries
3/4 cup packed brown sugar
3/4 cup red wine vinegar
1/4 cup finely chopped crystallized or preserved ginger
1 tbsp minced garlic
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground white pepper
1/2 tsp ground cloves
1/2 cup water (up to 1 cup if needed)

Combine in saucepan, bring to boil, reduce to simmer for 25-45 minutes until thick stirring occasionally. More water may be needed to soften the dried apricots.

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