This apricot chutney is spiced with crushed red peppers, coriander and allspice, and goes well with ham, sandwiches, and scones.
Cooking Light NOVEMBER 2009
1. Heat oil in a saucepan over medium heat. Add onion to pan; cook 4 minutes or until tender (do not brown), stirring frequently. Add mustard seeds and pepper; cook 1 minute. Stir in juice and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover; cook an additional 5 minutes or until liquid almost evaporates.
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