Really good and quite easy to prepare. I spread reduced-fat cream cheese on a platter and spooned the chutney on top to take to a pot luck. It was a hit!
Date and Apricot Chutney
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.
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- Calories: 153
- Calories from fat: 1%
- Fat: 0.2g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.9g
- Carbohydrate: 39.5g
- Fiber: 2.2g
- Cholesterol: 0.0mg
- Iron: 1.1mg
- Sodium: 74mg
- Calcium: 30mg
- 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
- 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.
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