Print
ShareApricot Chutney
I Like This!
(2)
Serving size: 1/4 cup
Yield: Makes 2-1/4 cups
Yield: Makes 2-1/4 cups
Prep:
15 mins
Start to Finish: 30 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
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
- Calories(kcal)125,
- Protein(gm)1,
- Carbohydrate(gm)30,
- Fat, total(gm)2,
- Cholesterol(mg)4,
- Saturated fat(gm)1,
- Dietary Fiber, total(gm)3,
- Percent Daily Values are based on a 2,000 calorie diet
|
