Notes: This simple, sweet-tart relish lasts as long as a jar of jam, which in my refrigerator can be many moons. Eat the chutney on toast with cream cheese; serve it with meat, poultry, or a curry; or cook with it, as in the pork tenderloin recipe that follows.
2 jars (10 oz. each; 1 1/2 cups total) apricot jam
1 cup rice vinegar
1/3 cup mustard seed
1 tablespoon minced fresh ginger
How to Make It
In a 10- to 12-inch frying pan, combine jam, vinegar, mustard seed, and ginger.
Stirring often, bring mixture to a boil over high heat. Continue boiling, stirring often, until reduced to 2 cups, about 8 minutes.
Let the apricot chutney cool, then serve. Or pour into a jar, cover airtight, and chill.
This turned out to be really yummy. I don't normally have mustard seeds on hand but by happy coincidence I had everything I needed for this already sitting in the pantry. I made it last night in preparation for the pork tenderloin with apricot chutney for dinner tonight. I couldn't resist a few spoonfuls all on its own as it was cooling. I can't wait to have it with the pork tonight. Hopefully there will be a few leftovers. It will make for excellent sandwiches!