Asia Nora Apricot Chutney |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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From Asia Nora Restaurant in Washington. A delicious sounding chutney to go with Indian foods. amount is a batch as i have not made it yet. If you do before i do, please send in a correction with the amount? Ingredients:
1 medium onion, chopped |
1 inch piece gingerroot, peeled and minced |
2 cups drained canned apricots (about 3/4 of a pound, preferably unsulphured, sliced in half or into 1/2-inch pieces) |
1/2 cup white sugar or 1/2 cup brown sugar |
1 cup apple cider or 1 cup rice wine vinegar |
3 cups water |
1 teaspoon curry powder |
4 cardamom pods |
2 inches cinnamon sticks |
minced chili pepper (optional) |
Directions:
1. Put the onion, ginger, apricots, sugar, vinegar, water, curry powder, cardamom and cinnamon in a medium saucepan.
2. Bring to a boil, reduce the heat and simmer for 1 to 1 1/2 hours or until the chutney takes on the consistency of a jam.
3. Stir the chutney from time to time to prevent it from burning. Cool. If you want a spicy chutney, add some minced chili pepper to the mixture.
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