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Minted Apricot Chutney
Posted By Nava On March 29, 2004 @ 4:20 pm In Recipes,Salsas, Chutneys, and Relishes,Savor and Flavor | No Comments
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
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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