Apricot and Date Chutney
Ingredients
- 2 pound dried apricots
- 2 1/2 cup pitted dates
- 3 cup brown sugar
- 1 1/2 cup seedless raisins
- 1 T mustard seed
- 1 T salt
- 2 t ginger
- 1 t coriander
- 2 cup white wine vinegar, 5% acidity
- 2 cup water
Instructions
Soak apricots in water to cover for 30 minutes. Drain and place in large saucepot. Chop dates and add to apricots. Add remaining ingredients and simmer orver low heat, stirring frequently until thick, about 1 hour. Ladle hot chutney into hot jars, leaving 1/4 inch headspace. Remove air bubbles with non-metallic spatula. Process 10 minutes in BWB. Yield about 6 pints