Fresh Apricot Chutney

Fresh Apricot Chutney Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
This apricot chutney is great with any grilled meat—and as a spread with low-fat mayonnaise on sandwiches.

Yield:

2 cups (serving size: 2 tablespoons)

Recipe from

Nutritional Information

Calories 63
Caloriesfromfat 3 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.1 g
Polyfat 0.0 g
Protein 0.7 g
Carbohydrate 15.6 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 78 mg
Calcium 15 mg

Ingredients

3 1/2 cups cubed pitted apricots (about 1 1/4 pounds)
1/2 cup packed light brown sugar
1/2 cup chopped red onion
1/3 cup cider vinegar
1/4 cup golden raisins
2 tablespoons honey
1 tablespoon minced seeded serrano chile (1 small)
1/2 teaspoon salt
1/2 teaspoon mustard seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper

Preparation

1. Combine all ingredients in a medium saucepan over medium-high heat; bring to a simmer, stirring constantly. Reduce heat, and simmer 15 minutes or until thick, stirring occasionally. Serve warm or at room temperature.

Note:

Store this apricot chutney, covered, in the refrigerator for up to one week. A good rule for selecting apricots: If they smell sweet, they probably taste terrific. For spicier chutney, leave the seeds in the serrano chile.

Mark Scarbrough,

June 2008
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