"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Tomato-Apricot Chutney Recipe

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This recipe for Tomato-Apricot Chutney, by , is from Our Great Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Melick
Added: Monday, March 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp minced garlic
1 Tbsp grated peeled fresh ginger root
1/4 tsp cinnamon
1/4 tsp. ground cardamom
1/4 tsp. ground cloves
1 Tbsp vegetable oil
1 cup dried apricots
3 cups chopped firm tomatoes (3-5)
2 Tbsp honey
2 Tbsp cider vinegar
1/4 tsp salt

Directions:
Directions:
In a heavy, non-reactive saucepan, saute the garlic ginger and other spices for one minute in the oil, stirring constantly. Add all the remaining ingredients and simmer, uncovered, on low heat until the apricots are soft and the chutney is quite thick, about 30 minutes. Depending on the sweetness of the apricots and the tartness of the tomatoes, another teaspoon or two of either honey or vinegar may be needed. Chill before serving.
This chutney will keep for several months if tightly covered and stored in the refrigerator. It can also be frozen. Chutney goes well with fish, curry, Indian dishes and rice.

Number Of Servings:
Number Of Servings:
2 cups
Preparation Time:
Preparation Time:
1/2 to one hour
Personal Notes:
Personal Notes:
Not much to look at, but delicious tasting. If you like, you can add hot sauce, therefore making it sweet. pungent and hot. Remember to chop everything small!

 

 

 

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