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Fresh Apricot Chutney

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 2 cups (serving size: 2 tablespoons)
This apricot chutney is great with any grilled meat—and as a spread with low-fat mayonnaise on sandwiches.

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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.