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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 9 |
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This is adapted from a Cooking Light recipe. It is great with roasted meat. It would also be good as a spread for appetizers or at breakfast. Ingredients:
1/2 cup dried apricot, halved |
1 cup chopped pitted dates (about 1 lb) |
3/4 cup brown sugar |
1/2 cup apple cider vinegar |
1 teaspoon minced peeled fresh ginger |
1/2 teaspoon coriander |
1/4 teaspoon salt |
1/8 teaspoon crushed red pepper flakes |
1/2 red onion, thinly sliced |
2 tablespoons chopped fresh cilantro |
Directions:
1. Place apricots in a medium bowl. Cover with boiling water, and let stand 1 hour. Drain.
2. Combine apricots, dates, and next 7 ingredients in a medium heavy saucepan. Bring to a boil; reduce heat, and simmer 25 min or until thickened. Remove from heat; stir in cilantro.
3. Pack chutney in clean jars. Cover and cool chutney completely; chill. Yield: 2 1/4 cups (serving size: 1/4 cup).
4. Note: You can store chutney in refrigerator for up to 6 weeks.
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