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Apricot-Raisin Chutney

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

Source: Martha Stewart Living, June 2005
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Ingredients

Directions

Cook's Notes

Chutney can be refrigerated in an airtight container, up to 1 week.

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