Guest guest Posted December 31, 2000 Report Share Posted December 31, 2000 * Exported from MasterCook * Minted Apricot Chutney Recipe By : Vegetarian Celebrations, by Nava Atlas, page 5 Serving Size : 8 Preparation Time :0:00 Categories : Fruits Sauces And Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon canola oil 1 large onion -- finely chopped 1 medium tart apple -- peeled cored and diced 1 cup chopped dried apricots -- (heaping cup) 1/3 cup orange juice 2 teaspoons dried mint 1 teaspoon grated fresh ginger -- or more to taste 1/2 lemon -- juice of 2 tablespoons cider vinegar cayenne pepper -- to taste Makes about 2 cups, 8 servings or more A spoonful of sweet-tart chutney adds a graceful note to a curry dinner. Heat the oil in a saucepan. Add the onion and saute over medium heat until it is golden. Add the remaining ingredients and simmer over low heat, covered, for 35 to 40 minutes. The consistency should be moist, but not liquidy. If excess liquid remains, cook uncovered, stirring, until thickened. Let cool and store in a jar, refrigerated, until needed. Bring to room temperature to serve. Serve in small portions as a relish. Calories: 39, Carbohydrate: 6 g, Total fat: 2 g, Cholesterol: 0 g, Protein: 0 g, Sodium: 1 mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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