Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
2 cups (serving size: 2 tablespoons)

This apricot chutney is great with any grilled meat—and as a spread with low-fat mayonnaise on sandwiches.

How to Make It

Combine all ingredients in a medium saucepan over medium-high heat; bring to a simmer, stirring constantly. Reduce heat, and simmer 15 minutes or until thick, stirring occasionally. Serve warm or at room temperature.

Chef's Notes

Store this apricot chutney, covered, in the refrigerator for up to one week. A good rule for selecting apricots: If they smell sweet, they probably taste terrific. For spicier chutney, leave the seeds in the serrano chile.

Ratings & Reviews

SOdiseos's Review

SOdiseos
July 11, 2012
N/A

BillWertz's Review

BillWertz
May 14, 2012
This was a huge hit at my Mothers day celebration. Served over grilled pork tenderloin. I would add less cumin and add a half a cup of dried apricot halves in addition to the fresh ones. It has a fantastic flavor.