I thought this was nasty!
Quick Apricot Chutney
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.
This recipe goes with Pork Tenderloin with Apricot Chutney
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- Calories: 45
- Calories from fat: 12%
- Protein: 0.6g
- Fat: 0.6g
- Saturated fat: 0.0g
- Carbohydrate: 10g
- Fiber: 0.5g
- Sodium: 6.1mg
- Cholesterol: 0.0mg
- 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
- 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.
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