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

Yield: Makes 2 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • 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

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. 1. In a 10- to 12-inch frying pan, combine jam, vinegar, mustard seed, and ginger.
  2. 2. Stirring often, bring mixture to a boil over high heat. Continue boiling, stirring often, until reduced to 2 cups, about 8 minutes.
  3. 3. Let the apricot chutney cool, then serve. Or pour into a jar, cover airtight, and chill.
  4. Nutritional analysis per tablespoon.
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