Rating: 3.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

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.

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Recipe Summary

Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 10- to 12-inch frying pan, combine jam, vinegar, mustard seed, and ginger.

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  • Stirring often, bring mixture to a boil over high heat. Continue boiling, stirring often, until reduced to 2 cups, about 8 minutes.

  • Let the apricot chutney cool, then serve. Or pour into a jar, cover airtight, and chill.

  • Nutritional analysis per tablespoon.

Nutrition Facts

45 calories; calories from fat 12%; protein 0.6g; fat 0.6g; saturated fat 0g; carbohydrates 10g; fiber 0.5g; sodium 6.1mg; cholesterol 0mg.
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