Apricot-almond Chutney

Ingredients

  • Canning Instructions
  • 1 cup blanched almonds
  • 2 pounds ripe apricots
  • 2 pounds red bell peppers
  • 2 Valencia oranges (12 oz. total)
  • 2 lemons (8 oz. total)
  • 2 1/2 cups chopped onions (1 1/4 lb.)
  • 2 cups sugar
  • 2 cups cider vinegar
  • 1 cup chopped crystallized ginger
  • 1 cup golden raisins
  • 2 teaspoons salt
  • 2 teaspoons ground ginger
  • 2 teaspoons minced garlic

Description

Notes: Jacqueline Johnson Of Fowler, California, Teaches 4-H Groups The Art Of Canning. She Won First Prize At The California State Fair With This Chutney. At Altitudes Of 1,000 To 6,000 Feet, Process Jars For 15 Minutes; Above 6,000 Feet, Process For 20

MyRecipes Favicon MyRecipes
View Full Recipe



Found Country:US image description
Back to top