INGREDIENTS

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.

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