Quick Apricot Chutney

recipe

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.

4

Worthy of a special occasion

Yield:

Makes 2 cups

Recipe from

Sunset

Nutritional 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

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

Preparation

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.

Nutritional analysis per tablespoon.

Note:

January 1998
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