Dried Apricot Chutney
Categories: On the Grill
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
- 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 Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
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