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Apricot Chutney
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Elevate your dishes with a zesty apricot chutney enhanced by roasted garlic. Confirm canning details for perfection at your local extension office.
Ingredients:
  • 0.5 whole head garlic
  • 0.25 teaspoon olive oil
  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 3 cups apricot preserves
  • 1 cup white vinegar
  • 2 teaspoons ground ginger
  • 0.5 teaspoon cayenne pepper
Instructions:
  • Preheat your oven to a toasty 450 degrees F (230 degrees C).
  • Using a sharp knife, cut the top off the half head of garlic to expose the cloves. Discard the top. Place the garlic on a piece of aluminum foil, drizzle with 1/4 teaspoon of olive oil, and wrap it in the foil. Roast in the preheated oven until golden brown, for 30 to 40 minutes.
  • Once the garlic is roasting, caramelize the onion in 1 tablespoon of olive oil over medium heat for 10 to 15 minutes until browned. Remove from heat and mix in apricot preserves, vinegar, ginger, cayenne pepper, and salt until well combined.
  • Remove the roasted garlic cloves from their skins and mash them in a bowl. Combine with the chutney and bring to a gentle boil over medium heat. Simmer on low for about 25 minutes until thickened, stirring occasionally. Be cautious as the chutney may splatter while hot.
  • Fill the chutney into sterile jars and seal them securely.

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