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Date and Apricot Chutney

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

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

Nutrition 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

How to Make It

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

  2. 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.

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

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