By popular request

I know, I know, I know. It’s several gazillion degrees below freezing here, and that means it’s a long way to the apricot season in this part of the world. But here, by popular request, is the recipe for that yummy apricot lemon chutney. It comes from the Complete Book of Pickling, a $14.99 special at Costco this summer. You know that preserving is hot when even Costco sells the recipe books. Just think. I only have 249 recipes to work my way through from that book.

Interestingly this one works from the get-go, unlike most chutneys which seem to need a month or so to mellow and develop the requisite amount of taste. It goes very well with cheese of all shapes and sizes, and I suspect it would be seriously awesome with fish or chicken too. It really does make me want the apricot season to start.

Moroccan apricot lemon chutney

4 lemons
1tsp ground coriander, 1tsp ground cumin
1/2tsp ground cinnamon
6 cups chopped apricots
1-1/2 cups chopped onions
1 tbsp minced ginger root
2-1/4 cups sugar
1-1/2 tsp salt
1/2 tsp cayenne
1/4 tsp black peper
1 cup white vinegar

Scoop flesh from the lemons and chop the peel into thin strips. Measure out half a cup of rinds, and 1 cup of coarsely chopped flesh.

Simmer lemon rinds with 2 cups of water for 10 minutes until rinds are very soft. Drain off liquid and return rinds to pot.

Roast the spices in a dry pan until they are fragrant and slightly darker in color. Put in preserving kettle, add all the other ingredients and bring to a boil under medium heat, stirring often. Reduce heat to low and simmer for 20 minutes until onions are translucent and mixture reaches a thin, jammy consistency. (Don’t overcook this one. It needs to keep the orange-yellow of apricots and lemons and not boil itself to brown like most chutneys do.)

Bottle in hot jars.

Boil in water bath for another 10 minutes if you feel that way inclined, or if you want to reach all the USDA recommendations.

Enjoy.

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1 Comment »

  1. alliumstozinnias said

    Thought of you when I saw some apricots this weekend!

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