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Spicy Apricot Chutney

Makes about 3 cups
Time 30 min
This terrific sweet-and-spicy chutney is made without added sugar. Try it on toast, on simple grilled meats or tofu or as a condiment for rice. You can also purée some in a blender with a little vegetable broth and use it as a barbecue glaze.
Ingredients
  • 2 red Anaheim chiles or other mild chiles, seeded and diced
  • 2 teaspoons cider vinegar
  • 2 teaspoons white wine vinegar, or another 2 teaspoons cider vinegar
  • 1 1/2 pound ripe apricots or peaches, diced
  • 1/3 cup raisins
  • 3 cinnamon sticks
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground cloves
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Method

Combine chiles and vinegars in a small saucepan and bring just to a boil over medium-high heat. Set aside.

Combine apricots, raisins, cinnamon sticks, salt and 3 tablespoons water in a medium saucepan.

Set over medium heat and cook, stirring frequently, until the mixture begins to boil.

Cover, reduce the heat to low and cook until fruit is softened and a thick sauce forms, about 15 minutes.

Uncover and stir in vinegar mixture and cloves.

Cook, stirring, until hot throughout, about 2 minutes.

Remove from the heat and cool to room temperature.

Discard cinnamon sticks. Use immediately or refrigerate for up to 1 week.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 red Anaheim chiles or other mild chiles, seeded and diced
  • 2 teaspoons cider vinegar
  • 2 teaspoons white wine vinegar, or another 2 teaspoons cider vinegar
  • 1 1/2 pound ripe apricots or peaches, diced
  • 1/3 cup raisins
  • 3 cinnamon sticks
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon ground cloves
Shop with Prime

Exclusively for Prime members in select ZIP codes.