Apricot Chutney

Serving size: 1/4 cup
Yield: Makes 2-1/4 cups Prep 15 mins Start to Finish 30 mins

Ingredients

1 tablespoon unsalted butter

1 cup chopped onion

1 tablespoon minced garlic

2 1/2 tablespoons seeded chopped jalapeno

1/2 pound dried apricots, chopped

1/2 cup apricot preserves

1/2 cup water

1/4 cup cider vinegar

2 tablespoons chopped fresh rosemary

1 tablespoon finely grated peeled fresh ginger

Directions

1. Melt butter in a heavy 2-quart saucepan. Add onion, garlic, and jalapeno; cook, stirring until softened, about 4 minutes. Add remaining ingredients and simmer, stirring occasionally, until thickened, about 15 minutes. Transfer to a bowl and let cool. (Can be made ahead. Cover and chill up to 3 days. Bring to room temperature before serving.) Makes 2-1/4 cups.

Nutrition Facts

cal.(kcal)125,
Fat, total(g)2,
chol.(mg)4,
sat. fat(g)1,
carb.(g)30,
fiber(g)3,
pro.(g)1,
Percent Daily Values are based on a 2,000 calorie diet

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