Spiced Apricot Chutney

Makes 3 1/2 cups

Cooking Light November 2009

ingredients

2 Tbsp canola oil
1 c finely chopped onion
1 1/2 tsp mustard seeds
1/4 tsp crushed red pepper
1 1/2 c apple juice
1/2 c dried currants
1/2 cupd raspberry vinegar
2 Tbsp sweetened dried cranberries, finely chopped
3 Tbsp honey
1/2 tsp ground coriander
1/2 tsp ground allspice
1 (16 oz) package dried apricots, finely chopped

directions

Heat oil in a saucepan over medium heat. Add onion to pan; cook 4 minutes or unti ltender (do not brown), stirring frequently. Add mustard seeds and pepper, cook 1 minute. Stir in juice and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover; cook an additional 5 minutes or until liquid almost evaporates.