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
Sunset JANUARY 1998
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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