Apricot Chutney

Name: Apricot Chutney
Total time: PT0D0H0M
Yield: makes 2 Cups
Ingredients: 3 Tbsp. canola oil; 1 tsp. curry powder; 1 small onion, minced; 1 clove garlic, minced; 1 (1") piece ginger, peeled, and minced; 3 ⁄ 4 cup chopped dried apricots; 1 ⁄ 3 cup raisins; 2 Tbsp. fresh lime juice; 2 Tbsp. sugar

Serves
makes 2 Cups

SAVEUR

This savory-sweet English-style chutney goes well with lamb roasts or braised lamb shanks.

Ingredients

3 Tbsp. canola oil
1 tsp. curry powder
1 small onion, minced
1 clove garlic, minced
1 (1") piece ginger, peeled, and minced
³⁄₄ cup chopped dried apricots
¹⁄₃ cup raisins
2 Tbsp. fresh lime juice
2 Tbsp. sugar

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Instructions

Step 1

Heat oil and curry powder in a 2-qt. saucepan over medium heat. Cook, stirring frequently, until curry powder is fragrant, about 2 minutes. Add onion, garlic, and ginger and cook, stirring occasionally, until soft, about 10 minutes.

Step 2

Add apricots and raisins along with 1 cup water, lime juice, and sugar. Cook, stirring occasionally, until thickened, about 20 minutes.

Heat oil and curry powder in a 2-qt. saucepan over medium heat. Cook, stirring frequently, until curry powder is fragrant, about 2 minutes. Add onion, garlic, and ginger and cook, stirring occasionally, until soft, about 10 minutes.
Add apricots and raisins along with 1 cup water, lime juice, and sugar. Cook, stirring occasionally, until thickened, about 20 minutes.