Apricot Chutney
Liz
Best served with Samosas
ingredients
- 1 tablespoon ghee
- 2 teaspoons fresh ginger, grated
- 2 garlic cloves, finely chopped
- 2 teaspoon mustard seeds
- 1 cup preserved apricots, finely chopped
- 1/3 cup dried currants
- 3/4 cup water
- 1/3 cup red wine vinegar
- 1/4 cup sugar
- 3/4 teaspoon salt
directions
Heat a heavy sauce pan over medium high heat and add the ghee. Add the mustard seeds and cook, stirring, until popping, about 1 minute. Add the ginger and garlic and cook until fragrant, about 1 minute. Add remaining ingredients and simmer, partially covered, stirring occasionally, until almost all of the liquid is absorbed, about 15 minutes. The chutney should be moist. Cool to room temperature and serve.
notes
A favorite of Joe & Liz. Recipe comes from the Chopping Block, Chicago.
Source: Liz
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