Apricot-Lime Chutney
Adapted from Enchanted Broccoli Forest
Preparation time: 10 minutes to assemble; 30 minutes to cook
Yield: about 2 cups
You can make
this easy, delicious condiment with fresh or dried apricots. It is
great either way.
If stored in a tightly lidded container in the refrigerator, Apricot-Lime Chutney will keep for a week or two.
1 pound fresh apricots (or 1/2 pound dried
apricots)
3/4 cup water (1 1/2 cups water, if using dried apricots)
1/2 cup fresh lime juice
1 tablespoon grated lime zest
3 tablespoons honey or brown sugar
A 1-inch knob of fresh ginger, thinly sliced
3/4 cup water (1 1/2 cups water, if using dried apricots)
1/2 cup fresh lime juice
1 tablespoon grated lime zest
3 tablespoons honey or brown sugar
A 1-inch knob of fresh ginger, thinly sliced
- Pit the apricots, and cut them into small dice. (Cut dried apricots into thin strips.)
- Place everything in a medium-sized saucepan, and bring to a boil. Lower the heat to a simmer, paritally cover, and cook quietly for 30 minutes. (NOTE: If the dried apricots are excessively dry, you can add a little extra water during the cooking.)
- Allow to cool for about an hour, then transfer to a container with a lid, cover, and refrigerate until use.