Date and Apricot Chutney

recipe
Serve this savory-sweet condiment with curry dishes or roasted meats, or as a spread on ham sandwiches. Also try it on wheat toast in the morning or as an appetizer spread spooned over cream cheese.

Yield:

2 1/4 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 153
Caloriesfromfat 1 %
Fat 0.2 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.9 g
Carbohydrate 39.5 g
Fiber 2.2 g
Cholesterol 0.0 mg
Iron 1.1 mg
Sodium 74 mg
Calcium 30 mg

Ingredients

1/2 cup dried apricots, halved
1 cup chopped pitted dates (about 1 pound)
3/4 cup packed brown sugar
1/2 cup cider vinegar
1 teaspoon minced peeled fresh ginger
1 teaspoon tomato paste
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/8 teaspoon crushed red pepper
1/2 medium onion, thinly sliced
2 tablespoons chopped fresh cilantro

Preparation

Place dried apricots in a medium bowl. Cover with boiling water, and let stand 1 hour. Drain.

Combine apricots, dates, and next 8 ingredients (through onion) in a medium heavy saucepan. Bring to a boil; reduce heat, and simmer 25 minutes or until thickened. Remove from heat; stir in cilantro.

Pack chutney in clean jars. Cover and cool chutney completely; chill.

Note: Store chutney in the refrigerator for up to six weeks.

Note:

Dana McCauley,

Cooking Light

November 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note