Apricot Scotch Bonnet chutney
I was the last person to pick up my share from the CSA this week. It had been picked pretty bare. All that was left was some slightly bruised green apricots. Ok I'm exaggerating slightly, there were some peaches and figs too. My first thought was- What the hell am I going to do with the apricots? they're to green to eat but too bruised to keep...
Then I remembered making mango chutney with my mom from all the green mangoes when I was little. Here's variation that I got from a friend who teaches Indian cooking classes down in Monterey.
APRICOT Scotch Bonnet CHUTNEY
Ingredients:
360 gms Apricots
1 cup Water
1 cup Vinegar
2 tsp Salt
6-8 Scotch bonnet (whole)
2 big Cardamom, crushed
1/4 kg Sugar
2 tsps thin long strips of ginger
1 medium onion, chopped (about 1 cup)
1 clove garlic, chopped
1/2 cup raisins
8 blanched almonds
Method:
1. Boil water. Blanch apricots and peel if you want (I leave the skin on for texture). Chop into rough chunks.
2. Combine sugar, water (from blanching) and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves. Add salt, cardamoms and red chili pepper
3. Add apricot, ginger, garlic, onion , almonds and raisins and cook on low heat till it is thick and golden brown- reduced in volume by half. Stir occasionally during cooking. 45 min-1hr.
4. Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in a water bath 15 minutes. This can be kept for one year.
Yum it turned out fabulous tasting, just like I wanted and really keeps the marvellous apricot flavor and smoky scotch bonnet heat without being too sweet. My friend Kecia likes it too and eats it with cheese and crackers. I'm so happy I high-five myself.