Recipe(tried): Chutneys and Relishs

Some of my favourites I,de like to share

CAPE APRICOT RELISH...........microwave
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2 Lbs apricots,peeled,sliced,stoned and sliced
2 large onions,peeled and sliced
1 large green bell pepper ,seeded and sliced
1/2 inch fresh ginger,peeled and grated
3/4 cup sultanas
1 Tbls curry paste
1 tsp ground tumeric
1 cup and 3 Tbls white wine vinegar
1 cup caster sugar(I think its called superfine in the states!!!!)

Place everything in a large casserole dish.Microwave uncovered on 100%power for 20-25 mins or until a thick pulpy texture is reached,stir whilst cooking every 5 mins.Pour relish into sterilised jars.cool label and seal.
Makes 2 good sized jars
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CHEATS QUICK CHUTNEY..................a favourite here
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1 Tbls oil
1 large onion,grated
1 medium tin smooth apricot jam(1 Ib size)
1/2 cup malt vinegar
1 tsp cayenne pepper

Saute onion in heated oil til soft but not brown
.Cool and add everything else,miw well and spoon into sterilised jars.seal and label.
Keep in fridge.
Makes 2 cups
This is great used with cold meats or cheese
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MANGO JAM
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3 Lbs mangos,peeled and cubed
5 cups sugar
2 Tbls lemon juice

place everything in a large pan,heat slowly until sugar is melted,stirring all the time.bring to the boil and cook gently for about 35 mins.Pour into hot,dry sterilised jars(i make this point as never pour hot liquids into cool jars,I found this out the hard way!!!!!!!!!!!).allow to cool.Cover with wax discs,then seal.
makes about 3 cups.
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BANANA JAM
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1 1/2 Lbs bananas peeled and thinly sliced
2 oranges,peeled and pips removed
2 lemons peeled
2 1/2 cups sugar
2 Tbls orange juice

Place the bananas,oranges and lemons with the sugar and lemon juice in a learge pan.Cook gently over a low heat until sugar dissolves.Bring to boil and then reduce heat and simmer for 30 mins.Remove from heat andplace in sterilised jars,cool and seal.
Store in fridge.
Makes about 1 1/2 cups
This is great used as a samble for curries.
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DRIED APRICOT AND ALMOND CHUTNEY
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1 1/2 lbs dried apricots
4 cups hot water
8 cloves garlic,finely chopped
1 1/2 cups sugar
3/4 cup sultanas
1 Tbls fresh ginger ,grated
1/4 tsp cayenne pepper
1 cup and 3 Tbls apple cider vinegar
1/2 cupslivered almonds

Place apricots in a bowl and cover with the hot water and leave for 4 hrs to soak.
Place soaked apricots and water,garlic,sugar,sultanas,ginger,cayenne and vinegar in a large pan.Stir over a medium heat until sugar dissolves.Bring to boil,reduce heat and simmer,stirring now and again for 45 mins,stir in almonds and cook for another 45 mins til chutney is thickened.Pour into sterilised jars and seal when cool.
This is my favourite and I,ll have it with anything!!!!!!!!!!!!!!!well almost everything
makes about 5 cups
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love Julie