Asia Nora Apricot Chutney Recipe

Ingredients for Asia Nora Apricot Chutney

• 1 medium onion, finely chopped
• Gingerroot
• Canned Apricots
• White Sugar
• Apple Cider
• 1/2 cup water
• 1 tablespoon curry powder
• Cardamom Pods
• Cinnamon Sticks
• 1-2 finely minced chili peppers (optional)

How to Make Asia Nora Apricot Chutney

1. Finely chop 1 medium onion and grate 1 inch of fresh ginger.
2. In a medium saucepan, combine the chopped onion, grated ginger, 1 cup dried apricots (chopped), 1 cup granulated sugar, 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon curry powder, 1 teaspoon ground cardamom, 1 cinnamon stick (or 1/2 teaspoon ground cinnamon).
3. Bring the mixture to a boil over medium-high heat.
4. Reduce heat to low, and simmer gently for 75-90 minutes, or until the chutney thickens to a jam-like consistency, stirring occasionally to prevent sticking.
5. Remove the cinnamon stick (if using).
6. Let the chutney cool completely. For a spicy kick, stir in 1-2 finely minced chili peppers (adjust to your spice preference) while the chutney is still warm.
7. Store in an airtight container in the refrigerator for up to 2 weeks.