Tomato-Apricot Chutney

This year I have an abundance of tomatoes in my home garden. John and I canned jars of this delicious chutney to give friends gifts that taste like summer. Use the chutney as a condiment for all types of dishes. It’s great on sandwiches too.

Yields about 11-12 cups

8 pounds fresh tomatoes, skins removed, cored, and roughly chopped
20 cloves garlic, minced
1 ½ cups onion, minced
2 tablespoons olive oil
1 cup cider vinegar
2 cups sugar
2 tablespoons yellow or black mustard seeds or a combination of both
3 bay leaves
1 teaspoon salt
½ teaspoon white pepper
1 pound dried apricots, roughly chopped

In a large pot, sauté onions and garlic in olive oil over low-medium heat until soft. Do not brown. Add the tomatoes, bring to a boil, and simmer for 5 minutes.

Add the cider vinegar, sugar, mustard seeds, bay leaves, salt, pepper, and apricots. Bring to a boil and simmer until a thick consistency, stirring often particularly as it thickens, about 2 hours or longer. Remove the bay leaves and can the chutney or refrigerate and use within 3 months.