APRICOT-RAISIN CHUTNEY

Apricot-Raisin Chutney image

Yield makes 2 1/2 cups

Number Of Ingredients 7

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2 tablespoons olive oil
1/2 small onion, finely chopped (about 1/2 cup)
1 pound apricots, peeled, quartered, and pitted
1/2 cup sugar
1/2 cup good-quality honey
1/3 cup raisins
1/4 cup cider vinegar

Steps:

Heat the oil in a medium skillet over medium heat until hot but not smoking. Add the onion; cook, stirring frequently, until soft and translucent, about 4 minutes.
Transfer the onion to a large saucepan. Add the apricots, sugar, honey, raisins, and vinegar. Cook over medium heat, stirring, until thickened, about 25 minutes.
Pour the chutney into a large bowl, and let cool completely. The chutney can be refrigerated in an airtight container up to 1 week. Bring to room temperature before serving.