Ingredients for Zippy Apricot Chutney
- Onion
- Jalapeno Pepper
- Fresh Ginger
- Vegetable Oil
- Dark Brown Sugar
- Dry Mustard
- Ground Cinnamon
- Ground Cloves
- Apple Cider Vinegar
- 1/4 cup water
- Currants
- Apricots
- Salt to taste
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How to Make Zippy Apricot Chutney
- Finely chop 1 large onion, 2-3 jalapeños (remove seeds for less heat), and 1 inch piece of ginger.
- Heat 2 tablespoons of vegetable oil in a medium saucepan over medium heat. Add the chopped onion, jalapeños, and ginger. Cook, covered, for about 8-10 minutes, or until the onions are softened and translucent.
- Stir in 1 cup of granulated sugar, 1 teaspoon of ground cumin, 1/2 teaspoon of turmeric powder, 1/4 teaspoon of cayenne pepper (or to taste), 1/2 cup of white wine vinegar, 1/4 cup of water, and 2 cups of chopped fresh apricots.
- Bring the mixture to a boil, then reduce heat to a gentle simmer. Cook uncovered for 30-40 minutes, stirring occasionally, until the chutney has thickened and the liquid has reduced significantly. The chutney should coat the back of a spoon.
- Remove from heat and let cool completely to room temperature. Taste and adjust seasoning with salt to your preference. Store in an airtight container in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
84g
Fat
2g
Carbs
8g
