Apricot Chutney
Ingredients
1 quart apricots, ripe, ground
2 C. apricots, firm, ripe, chopped
1 onion, large, grated
10 garlic cloves, minced
1 C. vinegar
8 oz. crushed pineapple
2 tsp. salt
1 1/2 C. brown sugar, firmly packed
2 tsp. dry mustard
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
1 dash cayenne
1 tsp. lemon peeled, grated
1/3 C. crystallized ginger, sliced
3/4 C. almonds, blanched, slivered
Cooking Instructions
Place apricots, onion, garlic, vinegar, pineapple, salt sugar, mustard, cinnamon, cloves, allspice, cayenne, lemon peel and ginger in crock pot. Cover. Cook on low, stirring occasionally, 4 to 6 hours. Remove cover. Add nuts. Cook on high until desired consistency. Ladle into hot sterilized jars. Seal.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)