Fresh Apricot Chutney

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 63
  • Calories from fat: 3%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.7g
  • Carbohydrate: 15.6g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 78mg
  • Calcium: 15mg

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. 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.

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