ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Quick Apricot Chutney

Yield Makes 2 cups
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.

Ingredients

  • 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

Nutrition Information

  • 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

  1. In a 10- to 12-inch frying pan, combine jam, vinegar, mustard seed, and ginger.

  2. Stirring often, bring mixture to a boil over high heat. Continue boiling, stirring often, until reduced to 2 cups, about 8 minutes.

  3. Let the apricot chutney cool, then serve. Or pour into a jar, cover airtight, and chill.

  4. Nutritional analysis per tablespoon.