Almond-Apricot Chutney Submitted by: dlife Source: dLife Ingredients: 1 cup blanched almonds 2 pounds ripe apricots 2 pounds red bell peppers 2 Valencia oranges (12 oz. total) 2 lemons (8 oz. total) 2 1/2 cups chopped onions (1 1/4 lb.) 2 cups sugar 2 cups cider vinegar 1 cup chopped crystallized ginger 1 cup golden raisins 2 teaspoons salt 2 teaspoons ground ginger 2 teaspoons minced garlic Instructions: 1. Preheat oven to 350 degrees F. 2. Toast almonds on a baking sheet for 8 to 10 minutes, shaking pan often. 3. Remove pit from apricots and chop them to make about 3 1/3 cups. Remove stems and seeds from bell peppers and chop to make about 3 1/3 cups. Remove seeds from oranges and lemons and chop, with peel on to make about 1 1/3 cups oranges and 1 cup lemons, with juices. 4. Add almonds, apricots, bell peppers, oranges, lemons, onions, sugar, vinegar, crystallized ginger, raisins, salt, ground ginger, and garlic to a pot. Let mixture boil over high heat, stirring often. Lower heat to medium-high and let simmer 35 minutes or until mixture is reduced to 1/3 cup and it is thick, stir often. Serve this chutney with ham or pork chops. Nutritional Information: Per ServingâEURO"- Calories: 25 Carbohydrates: 5.2g Protein: 0.3g Total Fat: 0.4g Saturated Fat: 0g Cholesterol: 0mg Fiber: 0.3g Sodium: 26mg
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