Apricot Chutney

Jalapeno peppers spice up the sweet fruit chutney. Serve it with pork chops or ham for a tasty side dish.



by 2  people


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Serving size: 1/4  cup
Yield: Makes 2-1/4 cups
Prep Time: 15 mins
Total Time: 30 mins
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Ingredients
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    1   tablespoon 
    unsalted butter
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    1   cup 
    chopped onion
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    1   tablespoon 
    minced garlic
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    2 1/2  tablespoons 
    seeded chopped jalapeno
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    1/2  pound 
    dried apricots, chopped
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    1/2  cup 
    apricot preserves
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    1/2  cup 
    water
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    1/4  cup 
    cider vinegar
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    2   tablespoons 
    chopped fresh rosemary
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    1   tablespoon 
    finely grated peeled fresh ginger

Directions
1.
Melt butter in a heavy 2-quart saucepan. Add onion, garlic, and jalapeno; cook, stirring until softened, about 4 minutes. Add remaining ingredients and simmer, stirring occasionally, until thickened, about 15 minutes. Transfer to a bowl and let cool. (Can be made ahead. Cover and chill up to 3 days. Bring to room temperature before serving.) Makes 2-1/4 cups.
Nutrition information
Per Serving: cal. (kcal) 125, Fat, total (g) 2, chol. (mg) 4, sat. fat (g) 1, carb. (g) 30, fiber (g) 3, pro. (g) 1, Percent Daily Values are based on a 2,000 calorie diet
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