Apricot Chutney
Prep Time: 5-10 minutes

Ingredients

1/2 teaspoon�ground coriander
1/2 teaspoon�ground cumin
1/8 scant teaspoon �ground cardamom
2 �pinches of ground cloves
1/8 teaspoon�black pepper
1/4 cup�sugar
1 cup�fresh orange juice
1/2 pound�dried apricots, cut into halves, about 1 1/2 cups
1 teaspoon�grated fresh ginger
1/8 teaspoon�salt
1/4 cup�golden raisins
1/4 cup�dried currants
1 �fresh jalapeno or serrano chili, seeded and finely diced
1 teaspoon�fresh lemon juice or �rice wine vinegar

A fragrant blend of spices fills this dried fruit chutney with warmth and rich flavor. This chutney goes well with any of our curries.

Directions

Combine the spices in a small bowl and set aside.

In a small saucepan, dissolve the sugar in the orange juice and cook over medium heat for 3 or 4 minutes. Add the apricots, ginger, salt, and mixed spices; cook over low heat until the apricots are tender, about 10 minutes. Remove the pan from the heat and add the remaining ingredients. There will be some liquid in the pan, but the fruit will absorb it. Transfer to a bowl or container. Allow the chutney to sit for 1 to 2 hours before serving.

The chutney will hold in the refrigerator for a week or two if stored in a tightly sealed container.

Ease of preparation: Moderate

Preparation time: 5-10 min plus setting time

Cook time: 13-14 min

Servings: makes about 2 cups