Make your breakfast table even more inviting with this mouthwatering celebration of ripened fruits. The recipe is delicious and versatile, letting you utilize whichever fruits look the freshest at the market -- stone fruit, berries, and more. Serve the chutney on bread, yogurt, or even ice cream. It also makes a great-tasting gift.
- Yield: Makes 2 cups
Source: Martha Stewart Living, August
- 2 tablespoons olive oil
- 1/2 small onion, finely chopped
- 1 pound (about 2 cups) apricots or peaches, halved and pitted, or mangoes, peeled, flesh cut into 1/4-inch dice
- 1/4 cup sugar
- 1/4 cup honey
- 1/4 cup cider vinegar
- 1/3 cup raisins
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon coarse salt
Heat oil in medium saucepan over medium heat. Add onion; cook, stirring often, until soft and translucent, about 4 minutes. Add remaining ingredients. Cook, stirring occasionally, until thickened, 20 to 25 minutes. Transfer to a medium bowl. Let cool completely. Chutney can be refrigerated in an airtight container up to 2 weeks.