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Dried Apricot Chutney

Categories: On the Grill
Type: Condiments

This is great to make in the winter, when it's hard to find good-quality fresh fruit. Try it with pork, lamb, or any roasted meat.

Serves: Makes about 2 cups


  • 2 tablespoons olive oil
  • 1/2 small red onion, peeled and diced small
  • 1 cup roughly chopped dried apricots
  • 1 tablespoon peeled and minced fresh ginger
  • 1 tablespoon minced fresh chile pepper of your choice
  • 1/4 cup fresh orange juice
  • 1/4 cup red wine vinegar
  • Juice of 1 lime (about 2 tablespoons)
  • Kosher salt and freshly cracked black pepper to taste

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  1. Heat the oil in a sauté pan over medium-high heat until hot but not smoking. Add the onions and sauté, stirring occasionally, until transparent (7-9 minutes). Add the apricots, ginger, and chile, and cook, stirring frequently, until fragrant (about 2 minutes more). Add the orange juice and vinegar and mix well. Bring to a simmer, adjust the heat to low, and cook gently, stirring frequently, until the mixture thickens-about 10 minutes. Remove from the heat and let cool slightly. Add the lime juice and mix well. This chutney will keep, covered and refrigerated, for about a week.

excerpted from:

Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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