Name: Apricot and Raisin Chutney
Ingredients: 1 1/2 lb Dried apricots; 1 qt Hot water; 10 lg Garlic cloves; 1 lg Onion -- chopped fine; 1 3" piece of fresh ginger; 1 1/4 c Vinegar -- (see Note at; Bottom); 1 lb Sugar -- (see Note at; Bottom); 1/4 ts Salt -- I use at least 1; Tsp; 1/4 ts Cayenne; 1 c Raisins

Some are childishly anxious to know their friend's opinion of them, and if it contain the smallest element of dissent or censure, they regard him as an enemy forthwith. Surely we are not popes, and do not wish our hearers to regard us as infallible! We have known men become quite enraged at a perfectly fair and reasonable remark, and regard an honest friend as an opponent who delighted to find fault; this misrepresentation on the one side has soon produced heat on the other, and strife ensued. How much better is gentle forbearance! You must be able to bear criticism, or you are not fit to be at the head of a congregation; and you must let the critic go without reckoning him among your deadly foes, or you will prove yourself a mere weakling.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Fruits		Condiments, Fruits	1	Servings

INGREDIENTS

1 1/2	lb	Dried apricots
1	qt	Hot water
10	lg	Garlic cloves
1	lg	Onion — chopped fine
1		3" piece of fresh ginger
1 1/4	c	Vinegar — (see Note at
		Bottom)
1	lb	Sugar — (see Note at
		Bottom)
1/4	ts	Salt — I use at least 1
		Tsp
1/4	ts	Cayenne
1	c	Raisins

INSTRUCTIONS

Makes 5 lbs. Rinse and put the apricots in a bowl with the hot water (I add
the juice of 1 lemon and the cut up lemon peel) Leave to soak for 4 hours.
Chop the garlic.  Peel and chop the ginger. Blend the garlic and ginger
with a little of the vinegar  until smooth.  Put the apricots with their
soakings water, the onions, the ginger and garlic mixture into an
preserving kettle with the rest of the vinegar. Add the sugar, salt and
cayenne.  Bring to a boil and simmer gently for 45 minutes, stirring
occasionally to prevent burning.  Add the raisins and continue cooking
until the chutney thickens and begins to turn shiny.  Pack into hot clean
jars, cover, process and cool. --Note
: I use brown sugar and regular raisins for a dark chutney - I use white
sugar and golden raisins for a golden chutney. I don't blend the garlic and
ginger mixture - I simply mince very small or put through a garlic press.
You can substitute dried ginger for fresh ginger. Chutney is not supposed
to require a hot water bath, because of the acid level from the vinegar -
but I give it a hot water bath anyway. You can use apple cider vinegar in
this recipe. I use a gas cooktop - and I cook the simmer the mixture with a
simmer plate between the pot and the burners. Be sure you use a heavy
bottomed pan - to prevent scorching or burning. PS: I always refrigerate
the Chutney after opening the jar. "Sweet chutneys provide a delicious
finishing touch to cold cuts, cheese and salads. This slightly hot, spicy
way of dealing with dried apricots and raisins is an original and ever
popular addition to cold, simple fare? Note - I think the author meant
"traditional" -
Recipe By     : Harrods book of Jams, Jellies and Chutneys
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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