Apricot Chutney

Ingredients

• 1 pound apricots, pits removed
• 1 tablespoon olive oil
• 1 small onion or 1 shallot, chopped
• 2 cloves garlic, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon Cayenne pepper, or 1/2 jalapeno, chopped
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon mustard
• 1 teaspoon fresh ginger, grated
• 1/4 cup sugar
• 1/4 cup apple cider vinegar
• 1/4 cup raisins

Directions

Heat oil to medium heat in a small saucepan.  Add onions, garlic, salt, Cayenne, cumin, cinnamon and nutmeg. Fry for a few minutes until onions are tender. Add garlic, ginger and mustard.  Stir and simmer for a few minutes. Add apricots.  Stir and simmer for 15 minutes, or until they become mushy. Add sugar, apple cider vinegar and raisins. Simmer and reduce, uncovered, for 1/2 hour or until it reaches the consistency of jam.

Serve cool or at room temperature, as a condiment with sweet potatoes, fritters, empanadas, roasted chicken or pork. Will keep 2-3 weeks in the refrigerator.

Submitted by Philippe, Tucson CSA