Apricot and Date Chutney

This is a very sweet, unchallenging chutney. Mr. Eat The Blog thought it was kind of bland and sweet, but he thought Danny, or anyone that really likes dates will go crazy for it. It isn't spicy and unlike most chutneys does not have any onion or garlic in it. I can see it being really nice with a roast. It was a breeze to make, and perhaps because of the lack of onions, I didn't need to open all the windows and doors as it cooked. It still has 2 cups of vinegar, but because of all those sweet dates it came out pretty mild.

The recipe claims it will make 12 half pints. I got five pints almost exactly. Adjust as needed but have extra jars at the ready.

You Will Need:

2 pounds dried apricots
2 1/2 cups pitted dates
3 cups brown sugar
2 1/2 cups raisins
1 tablespoon salt
2 teaspoons ginger
1 teaspoon coriander
2 cups white wine vinegar
2 cups water

Soak apricots in water to cover for 30 minutes. Drain well and place in pot. Chop the dates and add to pot. Add everything else and cook over medium-low heat until thickened. Stir once in a while to prevent sticking.

Ladle hot chutney into hot jars and process 10 minutes for half pints, fifteen for pints in a water bath canner. Cool five minutes in canner before transferring to counter to cool. Let cool 12-24 hours before checking for seals.