Apricot Chutney

June 1, 2008

Apricot Chutney

Philippe, Tucson CSA

1 pound apricots, pits removed
1 tablespoon olive oil
1 small onion or 1 shallot, chopped
2 cloves garlic, crushed
1/4 teaspoon salt
1/4 teaspoon Cayenne pepper, or 1/2 jalapeno, chopped
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon mustard
1 teaspoon fresh ginger, grated
1/4 cup sugar
1/4 cup apple cider vinegar
1/4 cup raisins

Heat oil to medium heat in a small saucepan.  Add onions, garlic, salt, Cayenne, cumin, cinnamon and nutmeg. Fry for a few minutes until onions are tender. Add garlic, ginger and mustard.  Stir and simmer for a few minutes. Add apricots.  Stir and simmer for 15 minutes, or until they become mushy. Add sugar, apple cider vinegar and raisins. Simmer and reduce, uncovered, for 1/2 hour or until it reaches the consistency of jam.

Serve cool or at room temperature, as a condiment with sweet potatoes, fritters, empanadas, roasted chicken or pork. Will keep 2-3 weeks in the refrigerator.

One Response to “Apricot Chutney”

  1. Linda Doughty Kneifel Says:

    Thank you! This is easy and delicious. I had craisins so I substituted these for the raisins and they give it a nice tang.

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