Name: Orange And Apricot Chutney
Ingredients: 500 g Australian dried apricots; 4 Oranges; 2 Onions; sliced; 2 Cloves garlic; crushed with salt; 1 tb Salt; 185 g Preserved ginger; chopped; 2 tb Coriander seeds; 2 tb Allspice berries; 1 tb White mustard seeds; 250 g Sultanas; 500 g Brown sugar; 2 1/2 c Cider vinegar

We will never get anywhere in life without discipline, be it in the arts, business, athletics, or academics. This is doubly so in spiritual matters. In other areas we may be able to claim some innate advantage. An athlete may be born with a strong body, a musician with perfect pitch, or an artist with an eye for perspective. But none of us can claim an innate spiritual advantage. In reality, we are all equally disadvantaged. None of us naturally seeks after God, none is inherently righteous, none instinctively does good (cf. Romans 3:9-18). Therefore, as children of grace, our spiritual discipline is everything – everything! I repeat…discipline is everything!

Kent Hughes

CATEGORY	CUISINE	TAG	YIELD
Grains	Australian	4qr	1	servings

INGREDIENTS

500	g	Australian dried apricots
4		Oranges
2		Onions; sliced
2		Cloves garlic; crushed with salt
1	tb	Salt
185	g	Preserved ginger; chopped
2	tb	Coriander seeds
2	tb	Allspice berries
1	tb	White mustard seeds
250	g	Sultanas
500	g	Brown sugar
2 1/2	c	Cider vinegar

INSTRUCTIONS

1. Place the apricots in a bowl and add enough water to cover. Soak
overnight.
2. Grate the orange zest and place oranges in saucepan and cover with
water. Bring to the boil and simmer for 5 minutes. When cool enough to
handle, remove pith and core and chop the flesh. Place drained apricots,
zest and orange flesh in a large saucepan with the onions, garlic, salt and
ginger.
3. Bruise the coriander seeds and allspice berries and tie up in a piece of
muslin. Place in saucepan with remaining ingredients. Bring slowly to the
boil, stirring occasionally, until the sugar has dissolved. Reduce heat to
a simmer, uncovered, and cook for about 2 hours or until the mixture is of
a jamlike consistency. Stir occasionally to prevent the mixture from
burning.
4. Spoon chutney into sterilized jars and seal immediately. When cool,
store in a dark, dry, cool place.
This recipe has been kindly given by Betsy Fysh, Longreach.
Converted by MC_Buster.
Per serving: 2991 Calories (kcal); 4g Total Fat; (1% calories from fat);
10g Protein; 619g Carbohydrate; 161mg Cholesterol; 6616mg Sodium Food
Exchanges: 1 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 3 1/2 Fruit; 1/2
Fat; 34 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

A Message from our Provider:

“God: so personal that in comparison we are cold unfeeling machines”