Prep 15 mins
Cook 45 mins
In Indian cuisine, a chutney (British spelling) is a term for a variety of sweet and spicy condiments, originally from eastern India. Found this elsewhere & putting it here for easy reference.
- 1⁄2 cup onion, diced
- 1 jalapeno pepper, diced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon vegetable oil
- 1 tablespoon dark brown sugar
- 1⁄4 teaspoon dry mustard
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄2 cup apple cider vinegar
- 1⁄4 cup water
- 1⁄4 cup currants
- 1 (16 ounce) can apricots, pitted, drained and chopped
- Cook onions, jalapeños and ginger in oil, covered, until tender.
- Stir in sugar, seasonings, vinegar,water and fruit.
- Bring to boil, reduce heat to simmer and cook, uncovered, for about 30 minutes until liquid evaporates.
- Cool to room temperature.
- Season chutney with salt to taste.
Had 1/2 huge can apricots left and so wanted to make chutney, this recipe fitted the bill. I omited the veg oil and onion frying stage as I wanted to preserve the chutney in jars. Tastes just delicious now but I like my chutney to meld for a few months and mellow so will let you know how it tastes then. I am sure it will be even better. Thank you so very much SusieQusie
Yes, I love chutney, & although I usually chutney directions right down the line, I did cut back a little on the amount of jalapeno pepper used! Still, the results are great, both as a dip & a spread, & I'll be making this again! Thanks for posting it!