APRICOT & GINGER CHUTNEY
This my first attempt in making chutney! I chose this because I like the ingredients and I hope it comes out, how that remains to be seen! Found this originally in the Olive Magazine, August 2007; however, have tweaked it a bit!
Provided by Manami
Categories Very Low Carbs
Time 25m
Yield 1 pretty jar, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a small non-stick pan, then cook the onion and garlic for 5 minutes until soft.
- Stir in the aprictos, sultanas, ginger, pineapple juice and vinegar, then bubble gently for 10-15 minutes until the apricots become pulpy and most of the liquid has been absorbed.
- Stir in the sugar and cook for 2 more minutes until chutney is sticky, then season and cool.
- Place in a sterilized glass jar or stoneware container.
Nutrition Facts : Calories 108.5, Fat 0.7, SaturatedFat 0.1, Sodium 5.4, Carbohydrate 26.6, Fiber 2.2, Sugar 21.6, Protein 1.2
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