Apricot Chutney
Apricot Chutney
12
servings45
minutesStill looking for a fabulous homemade Mishloach Manot treat, one that will last until Passover and beyond? Apricot Chutney! No store-bought apricot chutney, or any chutney for that matter, comes close to homemade!
Chutneys, from the Hindi “to be licked” (an inspired derivation, if you have ever tasted a good one), are relishes that originated in India as a way of preserving fruits and vegetables. Sweet, tart, chunky and with a bit of fire, a good chutney is complex and intriguing, as well as incredibly versatile. Serve chutneys with curries, roasts or cold cuts. Mix them with a little honey and add to fruit salads. Stir into low-fat mayonnaise or creamed tofu and serve as a dip.
Chutney preparation is always based on the same principle: Fruits and/or vegetables are simmered in a hot liquid containing vinegar, sugar and spices until the mixture is reduced and thickened. Chutney is easy to make and to modify. After a few batches, you will learn to adjust the amounts of spices to your own taste.
Ingredients
2 medium onions, quartered
4 cups dried apricots, packed
3-inch piece ginger, peeled
2 3/4 cups cider vinegar
7 cups water
2 cups sugar
Grated zest of 2 lemons
1 tablespoon cayenne
2 tablespoons curry
1 tablespoon salt
Directions
- Grind the onions, apricots and ginger coarsely in the food processor, using the pulse button.
- Place in a wide bottom stainless steel pot, with all remaining ingredients, and bring to a boil.
- Reduce the heat to medium-low and cook, covered, for about 30 minutes.
- The mixture will thicken as it cools.
- Cool completely before storing in clean wide-mouth glass jars.
- Keep refrigerated.
Notes
- Variation:
Minted Avocado Cucumber Soup
Substitute 1 cup packed mint leaves for the dill.
Proceed just as above.
