This chutney goes well with ham or other pork dishes. I make it as an alternative to glazing hams, since I don’t really like a sweet glaze on ham. This is somewhat sweet, but also tangy with a good curry flavor. If a hot curry powder were used instead of the garam masala, this could be quite spicy.
Try to use apricots that are a little bit sour or tangy rather than ones that are too sweet. The bell pepper can be any color but green, since the strong flavor will overpower the other ingredients.
A little goes along way, so this small recipe can work for a number of diners.
- 1 medium yellow onion, diced
- 1 orange, yellow, or red bell pepper (do not use green), diced
- 6 ounces dried apricots, chopped small
- ¾ cup cider vinegar
- ½ cup water
- ¼ cup sugar
- 1 tablespoon garam masala
- salt to taste
- Combine all ingredients in a pot and bring to a boil.
- Reduce to simmer and cover. Cook, stirring occasionally, until chutney becomes thick but is still a bit sauce-like, about 50 minutes.
- Allow chutney to cool and then refrigerate for at least 2 hours. Serve at room temperature.