Apricot Date Chutney

Submitted by AllergyQueen

"This is adapted from a Cooking Light recipe. It is great with roasted meat. It would also be good as a spread for appetizers or at breakfast."

 

• Ready In: 1hr 45mins
• Ingredients: 10
• Serves: 9

ingredients

• 118.29 ml dried apricot, halved
• 236.59 ml chopped pitted dates (about 1 lb)
• 177.44 ml brown sugar
• 118.29 ml apple cider vinegar
• 4.92 ml minced peeled fresh ginger
• 2.46 ml coriander
• 1.23 ml salt
• 0.61 ml crushed red pepper flakes
• 1 red onion, thinly sliced
• 29.58 ml chopped fresh cilantro

directions

1. Place apricots in a medium bowl. Cover with boiling water, and let stand 1 hour. Drain.
2. Combine apricots, dates, and next 7 ingredients in a medium heavy saucepan. Bring to a boil; reduce heat, and simmer 25 min or until thickened. Remove from heat; stir in cilantro.
3. Pack chutney in clean jars. Cover and cool chutney completely; chill. Yield: 2 1/4 cups (serving size: 1/4 cup).
4. Note: You can store chutney in refrigerator for up to 6 weeks.