Minted Apricot Chutney
A spoonful of sweet-tart chutney adds a graceful note both to spicy curries as well as mild grain and bean dishes.
Makes: about 2 cups
- 1 tablespoon olive oil or other healthy vegetable oil
- 1 large onion, finely chopped
- 1 medium tart apple, peeled, cored, and diced
- 1 heaping cup chopped dried apricots
- 1/3 cup orange juice, preferably fresh
- 1 teaspoon grated fresh ginger, or more to taste
- Juice of 1/2 lemon
- 2 tablespoons apple cider vinegar
- Cayenne pepper to taste
- Sliced fresh mint leaves, to taste
Heat the oil in a saucepan. Add the onion and sauté over medium heat until golden.
Add the remaining ingredients except the mint and simmer over low heat, covered, for 20 to 25 minutes. The consistency should be moist, but not liquidy. If excess liquid remains, cook uncovered until thickened. Stir in the mint leaves.
Let cool and serve, or store in a jar, refrigerated, until needed. Bring to room temperature to serve. Serve in small portions as a relish.
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