Apple-Apricot Chutney

Recipe by Lennie
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READY IN: 50mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    cups coarsely chopped peeled apples (typically, 2 apples are needed)
  • 1
    cup halved dried apricot (pack them into measuring cup when measuring)
  • 14
  • 2
    tablespoons finely minced fresh ginger
  • 2
    cloves garlic, peeled and very thinly sliced
  • 14
    teaspoon salt
  • 14
    teaspoon hot pepper flakes (or less)
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DIRECTIONS

  • In a large heavy pot (nonaluminum), combine fruit, vinegar, raisins, ginger, garlic, salt and hot pepper flakes; stir well.
  • Over high heat, bring to a boil.
  • Next, turn heat down to low, cover pot and simmer for about 10 minutes, or until you see that the apricots have plumped up.
  • Stir in sugar and return to a simmer; cook, uncovered and stirring very often, for about 20 minutes; mixture should appear thickened.
  • Place mixture in a clean pint (2-cup) jar and let cool a bit before screwing on lid; then keep chutney refrigerated.
  • Serve, cold from fridge, with a pork roast or with chicken, or in a sandwich, or with cream cheese and crackers; keeps well in fridge for at least 2 weeks--if it lasts that long without being devoured!
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