Apricot chutney recipe

A spoonful of this sweet-tart minty apricot chutney, made with fresh apple and dried apricots, adds a graceful note both to spicy curries as well as mild grain and bean dishes. Fresh mint gives it a nice flavor, so add as much as you’d like.

Makes: About 2 cups, 8 or more servings

  • 1 tbsp olive oil or other healthy vegetable oil
  • 1 large onion, finely chopped
  • 1 medium tart apple, peeled, cored, and diced
  • 1 heaping cup chopped dried apricots
  • 1/3 cup orange juice, preferably fresh
  • 1 tsp grated fresh ginger, or more to taste
  • juice of 1/2 lemon or lime
  • 2 tbsp apple cider vinegar
  • cayenne pepper to taste
  • 2 tbsp minced fresh mint leaves, or to taste
  1. Heat the oil in a saucepan. Add the onion and sauté over medium heat until golden.
  2. Add the remaining ingredients except the mint and simmer over low heat, covered, for 20 to 25 minutes. The consistency should be moist, but not liquidy. If excess liquid remains, cook uncovered until thickened.
  3. Stir in the mint leaves and cook for a minute or so longer.
  4. Let cool and serve, or store in a jar, refrigerated, until needed. Bring to room temperature to serve. Serve in small portions as a relish.

Nutrition information
Per 1/4-cup serving: Calories: 39;  Total fat: 2g;  Carbs: 6g;  Sodium: 1mg

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