Apricot Chutney Recipe

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

1. Heat 1 tablespoon of oil and 1 tablespoon of curry powder in a 2-quart saucepan over medium heat.
2. Cook, stirring frequently, until the curry powder is fragrant, about 2 minutes.
3. Add 1 medium onion (finely chopped), 2 cloves garlic (minced), and 1 inch ginger (grated) and cook, stirring occasionally, until softened, about 10 minutes.
4. Add 2 cups dried apricots (chopped), 1/2 cup raisins, 1 cup water, 2 tablespoons lime juice, and 1/2 cup sugar.
5. 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.
6. Remove from heat and let cool completely. The chutney will thicken further as it cools.
7. Store in an airtight container in the refrigerator for up to 2 weeks. Makes approximately 2 cups.