Apricot Chutney
Jalapeno peppers spice up the sweet fruit chutney. Serve it with pork chops or ham for a tasty side dish.
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
Calories 125, Total Fat 1.5 g, Saturated Fat 1 g, Cholesterol 4 mg, Carbohydrate 30 g, Fiber 3 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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