Paphos People

Now that the Apricots are cheap and abundant now is the time to make this chutney when you have tasted this chutney, you will never buy Branstan, Pan Yan or any other commercially made chutney ever again.
Norfolk Chutney Receipt
2Kg Apricots Diced
2 Kg Cooking Apples Diced
8 Peaches Diced
2 Kg Onions Chopped
700 Gr Raisons
350 Gr Stoned Dates Chopped Large Pieces
8 Gloves Of Garlic Course Chopped
3 Red Chillies Finely Chopped
12 cm Fresh Ginger Finely Diced
1.5 TSP Grated Nutmeg
1 TSP All Spice
2 TSP Mustard
Grated rind of 2 Lemons & Juice from 1
Grated rind of 4 oranges & Juice from 3
1.3 Litres White Wine Vinegar
1 Kg Sugar
1 Kg Dark Brown Sugar.Put the fruits, onions & raisins, spice, citrus rind and juice into a large saucepan & add 600 m/l of the vinegar.
Bring to the boil over fairly high heat, stirring (I am good at this) constantly, then lower the heat and simmer gently, stirring occasionally, for 1-1.5 Hrs until soft and pulpy.
Stir in the sugar and the rest of the vinegar and simmer for 40 – 50 minutes or till thick.
Remove the pan from the heat and ladle into clean warmed jars. Seal, lable & store for at least 6 weeks before using ( It is well worth the wait). Makes about 4Kg of chutney.