How to Make Chutney
Learn how to make chutney, and you've got a secret weapon in your culinary arsenal! Create a baked brie appetizer, use it as a glaze on chicken, or use it as a condiment for pork.
-Hello everyone, I'm Judith with recipe.com. Now, if you're looking for a beautiful sweet accompaniment for any dish, have I got the one for you because today I'll be showing you how to make Apricot Chutney. So, what you'll need for this is 1 tablespoon of unsalted butter; 1 cup of chopped onion; 1 tablespoon of minced garlic; 2-1/2 tablespoons of seeded, chopped jalapeno; 1/2 pound of dry apricot, chopped; 1/2 cup of apricot preserves; half a cup of water; 1/4 cup of cider vinegar; 2 tablespoons of fresh rosemary; and 1 tablespoon of finely grated peeled fresh ginger. Alright, so first things first, in our saucepan to the side of us, we put to a medium heat and we're gonna add in our butter and let that melt in there. Now, to that, we wanna get out onion, jalapeno, and garlic nice and soft, so give that a good turn in our pan. We'll add in our onions, the jalapeno just to get the nice kick and I love that spiciness complemented with the sweetness of the apricot and the garlic. So, give that a good stir and we wanna get this nice and soft, so it should take about 4 to 5 minutes. So, now that our onions and garlic and jalapeno are nice and soft, It's time to add in the remaining ingredients. So, in go our chopped dried apricots and how wonderful is this gonna go against the spiciness of the jalapenos, sweet and spicy, it's gonna be gorgeous. Our cider vinegar does in there too, those lovely, fresh aromatic rosemary herbs. Wow, this is gonna be a fantastic preserve and our apricot. And then, let's not forget our minced ginger, which is just gonna give it a beautiful kick and the water goes in there too. So, still all of that together nicely, look at those colors, just beautiful, breakdown those apricot preserves a little bit, fantastic, look at that. Oh, dying to eat it now, but I will. We're gonna let it nice and thick. So, we'll turn down the heat. We'll get it to low, and we're gonna let that simmer now for about 15 minutes and make sure you stir occasionally. You're gonna get it nice and thick. So, once it thickens, we'll put it into a bowl and pop it in the fridge. So, let that simmer for 15 minutes. So, we've let our apricot chutney simmer for 15 minutes and as you can see, it's beautiful, thick, really colorful, and full of flavor now just looks delicious. So, all we do is transfer that into a bowl and let it cool. We'll stick some round [unk] with us and you can pop that in your refrigerator and get it out, spoon it out with whenever you need it. It's such a beautiful accompaniment to so many things. You can put it with your chicken and chicken sandwich. If you're doing some crostini [unk], little bit of go cheese, really goes well with any pork, chicken, beef, really fantastic accompaniment, so that's gonna go in the fridge and you can refrigerate that for up to 3 day. So, that's it. That's how you make Apricot Chutney.