Prep 10 mins
Cook 20 mins
Simple to make Apricot Chutney Recipe Courtesey Old Monterey Inn A bed and breakfast inn located in Monterey, California.
- 1 tablespoon salad oil
- 1 large onion (chopped)
- 1 tablespoon grated ginger
- 1 tablespoon mustard seeds
- 1 teaspoon curry powder
- 1⁄2 teaspoon cayenne pepper
- 2 cups coarsely chopped dried apricots
- 2⁄3 cup golden raisin
- 1⁄2 cup vinegar
- 1⁄3 cup sugar
- 1⁄3 cup chopped cilantro
- In a 3 quart, non-stick frying pan, combine oil, onion, and ginger.
- Add mustard seed, curry powder, and cayenne pepper to pan and stir for 4 minutes before adding the remaining ingredients.
- Do not yet add cilantro!
- Let cook for 7 minutes, taste a sample, and add salt if desired while stirring in the cilantro.
- Remove from heat and let cool.
- Package and place in refrigerator.
- Serve with cream cheese.
- on bread slices.
- on crackers, or with Indian curries.
I made this to go with samosas made with Vegetable Samosa Filling. The only change I made was to blend the entire cooked mixture with my hand blender to make it more like a relish texture and to hide the raisins because DH hates them, lol! I found it too spicy so next time I will add less cayenne, but I am a bit of a wimp when it comes to spices :)