- 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
- calories 45
- caloriesfromfat 12 %
- protein 0.6 g
- fat 0.6 g
- satfat 0.0 g
- carbohydrate 10 g
- fiber 0.5 g
- sodium 6.1 mg
- cholesterol 0.0 mg
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.
Nutritional analysis per tablespoon.