Ingredients for Apricot Chutney
- Canola Oil
- 1 tablespoon curry powder
- 1 medium onion, finely chopped
- Garlic Clove
- 1 inch ginger, grated
- Dried Apricot
- 1/2 cup raisins
- Fresh Lime Juice
- 1/2 cup sugar
How to Make Apricot Chutney
- Heat 1 tablespoon of oil and 1 tablespoon of curry powder in a 2-quart saucepan over medium heat.
- Cook, stirring frequently, until the curry powder is fragrant, about 2 minutes.
- Add 1 medium onion (finely chopped), 2 cloves garlic (minced), and 1 inch ginger (grated) and cook, stirring occasionally, until softened, about 10 minutes.
- Add 2 cups dried apricots (chopped), 1/2 cup raisins, 1 cup water, 2 tablespoons lime juice, and 1/2 cup sugar.
- Bring to a simmer, then reduce heat and cook, stirring occasionally, until the chutney has thickened to your desired consistency, about 20 minutes. The chutney should coat the back of a spoon.
- Remove from heat and let cool completely. The chutney will thicken further as it cools.
- Store in an airtight container in the refrigerator for up to 2 weeks. Makes approximately 2 cups.
Chef's Tip for Extra Flavor
Small additions can make a big impact! Try a sprinkle of fresh herbs, a dash of your favorite spice blend, or a squeeze of citrus just before serving to really enhance the flavors of your dish.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
109g
Fat
3g
Carbs
11g
