Apricot Chutney

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.

Apricot Chutney

Chris

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Prep Time 10 mins

Cook Time 50 mins

Total Time 1 hr

Ingredients

  

• 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

Instructions

 

• 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.

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