APRICOT CHUTNEY

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Apricot Chutney image

Provided by Andrew Friedman

Categories     Sauce     Vegetarian     Apricot     Simmer

Yield Makes about 1 cup

Number Of Ingredients 10

2 tablespoons distilled white vinegar
2 tablespoons red wine vinegar
1/4 cup sugar
2 tablespoons honey
1/2 small onion, minced
1 tablespoon fresh ginger, grated (from 1-inch knob)
1/8 teaspoon ground cloves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 ounces dried apricots (about 20 to 25 apricots), roughly chopped

Steps:

  • In small saucepan over low heat, stir together 3/4 cup water, distilled and red wine vinegars, sugar, honey, onion, ginger, cloves, salt, and pepper. Simmer, uncovered, until onions are very soft, about 5 minutes. Add apricots and simmer, uncovered, until apricots are very soft and liquid is syrupy, about 40 minutes. Cool to room temperature before serving. (Chutney can be made ahead and refrigerated, covered, up to 2 days.)

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