Apricot-Almond Chutney Recipe – Sunset Magazine

Ingredients

• Canning Instructions
• 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