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Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Mark Scarbrough
Recipe by Cooking Light June 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
2 cups (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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.

Nutrition Facts

63 calories; calories from fat 3%; fat 0.2g; mono fat 0.1g; protein 0.7g; carbohydrates 15.6g; fiber 1g; iron 0.4mg; sodium 78mg; calcium 15mg.
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