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.

Yield: 2 1/4 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

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

  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.
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