piece gingerroot, peeled and minced
drained canned apricots
( about 3/4 of a pound, preferably unsulphured, sliced in half or into 1/2-inch pieces)
1/2 cup white sugar or 1/2 cup
1 cup apple cider or 1 cup
rice wine vinegar
minced chili pepper
- Put the onion, ginger, apricots, sugar, vinegar, water, curry powder, cardamom and cinnamon in a medium saucepan.
- Bring to a boil, reduce the heat and simmer for 1 to 1 1/2 hours or until the chutney takes on the consistency of a jam.
- Stir the chutney from time to time to prevent it from burning. Cool. If you want a spicy chutney, add some minced chili pepper to the mixture.