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Title: Posy's Chutney
Categories: Condiment
Yield: 1 Quart
| 2/3 | c | Pine nuts |
| 1 | lb | Dried apricots |
| 6 | lg | Garlic clove(s) coarsely chopped |
| 1 | 4" piece ginger peeled and sliced | |
| 1 1/4 | c | Red wine vinegar |
| 1 | lb | Light brown sugar (2 1/4 packed cups) |
| 1/4 | ts | Salt |
| 1/4 | ts | Cayenne pepper or to taste |
| 3/4 | c | Golden raisins |
| 1/2 | c | Dried currants |
Preheat the oven to 300 F. In a shallow pan, bake the pine nuts for 10 min, or until golden. Set aside to cool.
Put the apricots and 4 cups hot water in a large nonreactive pot. Let steep for 1 hour.
Put the garlic, ginger, and 1/4 cup vinegar in the bowl of a food processor or blender; process into a smooth paste.
Add the garlic paste and the remaining 1 cup vinegar to the pot of apricots and soaking liquid. Stir in the brown sugar, salt and cayenne pepper. Bring to a boil over medium heat. Reduce the heat to low and simmer the mixture for 45 min, stirring often. Don't let the chutney stick to the bottom of the pot and burn.
Add the raisins and currants to the pot. Stirring frequently, cook for another 30 min, or until it's as thick as you like. Remember that it will thicken further as it cools.
Cool the chutney completely before stirring in the pine nuts. Pack it into sterilized jars and store in the refrigerator.
Beat That! by Ann Hodgman ISBN 1-881527-92-1 pg 141
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