Apricots and lemons

It seems I’ve never blogged about my maybe-favourite chutney, a tasty mix of apricots and lemons that we’ve done at least once a year. But apricots and lemons go surprisingly well together — you use the whole lemon, rind and all, as though it was a marmalade, with heat from ginger and cayenne pepper, or this year from two tiny jalapenos gleaned from the garden.

Relatively quick boil, for chutney. Perhaps a little runny, but goes well with grilled vegetables, omelettes, meat, cheese. Just about anything in fact. I like.

apricot1

Moroccan apricot lemon chutney (from The complete book of pickling, by Jennifer MacKenzie)
(I’m not sure what’s Moroccan about this one except perhaps the cumin)

4 organic lemons, peel washed and cut into strips (or chunks in our case) and flesh seeded and roughly chopped
6 cups apricots, roughly chopped
2 cups chopped onions
1 tbsp finely chopped ginger
2 small jalapeno peppers, seeded and chopped
1 tsp cumin, 1 tsp coriander, 1/2 tsp cinnamon, roasted in a dry pan until they darken a little
1-1/2 tsp salt
2-1/2 cups sugar
1 cup cider vinegar

Put all the ingredients into a heavy pot and simmer until nice and thick – about 20-30 minutes. Bottle in sterlized jars.

That was easy.

Except that looking at the recipe just now, I see that we should have boiled the  peels up in water before adding them to the chutney (also like marmalade). It softens the peels, and removes some of the bitterness. I wonder what not boiling them will have done to the finished product.

Oh, and we also made about a dozen jars of apricot jam — half plain apricot, and half with a splash of redcurrant thrown in at the end for pretty pink streaks. Something to remind us of summer.

 

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