Martha's Apricot-Raisin Chutney

[Guest guest]

@@@@@

Martha's Apricot-Raisin Chutney

 

2 tablespoons olive oil

1/2 small onion, finely chopped (about 1/2 cup)

1 pound apricots, peeled, quartered, and pitted

1/2 cup sugar

1/2 cup good-quality honey

1/3 cup raisins

1/4 cup cider vinegar

 

 

 

Heat oil in a medium skillet over medium heat until hot but not smoking. Add

onion; cook, stirring

frequently, until soft and translucent, about 4 minutes.

Transfer onion to a large saucepan. Add apricots, sugar, honey, raisins, and

vinegar. Cook over

medium heat, stirring, until thickened, about 25 minutes.

Pour chutney into a large bowl. Let cool completely. Serve at room temperature.

Chutney can be

refrigerated in an airtight container, up to 1 week.

 

Makes 2 1/2 cups .

 

Source: Martha Stewart

Formatted by Chupa Babi: 01.20.08

 

ChupaNote: add at least 1 t. (or more to taste) red pepper flakes to give a

little heat to this

chutney; or harissa, or hot sauce.

 

Historically, Indian chutneys were cooked in the sun. This apricot version,

heated on the stove,

has bright flavors in common with its predecessors.

-----

 

 

 

 

 

______________________________\

____

Looking for last minute shopping deals?

Find them fast with Search.

http://tools.search./newsearch/category.php?category=shopping