New This Month

Apricot-Orange Chutney

This is the perfect condiment for our Tandoori-Style Chicken.

  • Yield: Makes 1 3/4 cups

Photography: John Kernick

Source: Everyday Food, September 2011


  • 1 tablespoon vegetable oil
  • 1 medium white onion, diced
  • Coarse salt and ground pepper
  • 1 cup dried apricots, quartered
  • 1/4 cup cider vinegar
  • 1/4 cup orange marmalade
  • 3/4 teaspoon grated peeled fresh ginger


  1. In a medium skillet, heat oil over medium-high. Add onion and cook, stirring occasionally, until soft, 6 minutes (do not let brown). Season with salt and pepper. Add apricots and 1/2 cup water; cook until apricots soften and onion begins to brown, about 5 minutes. Add vinegar, marmalade, and ginger; cook, stirring occasionally, until liquid is syrupy and apricots are plump, 3 to 5 minutes. Season to taste with salt and pepper. (To store, refrigerate in an airtight container, up to 2 weeks.)

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