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Apricot-Raisin Chutney

Apricot-Raisin Chutney

Historically, Indian chutneys were cooked in the sun. This apricot version, heated on the stove, has bright flavors in common with its predecessors.

Martha Stewart Living, June 2005 http://www.marthastewart.com/312731/apricot-raisin-chutney
5
Rated
100100(1)1
  • Yield Makes 2 1/2 cups

Ingredients

    • 2 tablespoons olive oil
    • 1/2 small onion, finely chopped (about 1/2 cup)
    • 1 pound apricots, peeled, quartered, and pitted
    • 1/2 cup sugar
    • 1/2 cup good-quality honey
    • 1/3 cup raisins
    • 1/4 cup cider vinegar

Directions

  1. Heat oil in a medium skillet over medium heat until hot but not smoking. Add onion; cook, stirring frequently, until soft and translucent, about 4 minutes.
  2. Transfer onion to a large saucepan. Add apricots, sugar, honey, raisins, and vinegar. Cook over medium heat, stirring, until thickened, about 25 minutes.
  3. Pour chutney into a large bowl. Let cool completely. Serve at room temperature. Chutney can be refrigerated in an airtight container, up to 1 week.

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