Apricot Date Chutney
- Ready In:
- 1hr 45mins
- Ingredients:
- 10
- Serves:
-
9
ingredients
- 1⁄2 cup dried apricot, halved
- 1 cup chopped pitted dates (about 1 lb)
- 3⁄4 cup brown sugar
- 1⁄2 cup apple cider vinegar
- 1 teaspoon minced peeled fresh ginger
- 1⁄2 teaspoon coriander
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon crushed red pepper flakes
- 1⁄2 red onion, thinly sliced
- 2 tablespoons chopped fresh cilantro
directions
- Place apricots in a medium bowl. Cover with boiling water, and let stand 1 hour. Drain.
- Combine apricots, dates, and next 7 ingredients in a medium heavy saucepan. Bring to a boil; reduce heat, and simmer 25 min or until thickened. Remove from heat; stir in cilantro.
- Pack chutney in clean jars. Cover and cool chutney completely; chill. Yield: 2 1/4 cups (serving size: 1/4 cup).
- Note: You can store chutney in refrigerator for up to 6 weeks.
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RECIPE SUBMITTED BY
I am a student at the University of Chicago and over the last couple years have developed a number of allergies and sensitivities to food. One of my roommates is also experiencing similar problems, so this year we decided to go on an allergy rotation diet in hopes that by never eating one food family more than once every four days that our bodies will not develop any more sensitivities and that we might possibly be able to eat some of the things that are giving us problems now.