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Apricot Chutney

Ease of Preparation: Moderate

Preparation Time: 5-10 min
plus setting time

Cook Time: 13-14 min

Servings: makes about 2 cups

Recipe By: Annie Somerville

From:  Field of Greens: New Vegetarian Recipes From The Celebrated Greens Restaurant
Used with permission of Scribner

Other Side Dishes

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Apricot Chutney

A fragrant blend of spices fills this dried fruit chutney with warmth and rich flavor. This chutney goes well with any of our curries.

Ingredients
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 scant teaspoon ground cardamom
2  pinches of ground cloves
1/8 teaspoon black pepper
1/4 cup sugar
1 cup fresh orange juice
1/2 pound dried apricots, cut into halves, about 1 1/2 cups
1 teaspoon grated fresh ginger
1/8 teaspoon salt
1/4 cup golden raisins
1/4 cup dried currants
1  fresh jalapeno or  serrano chili, seeded and finely diced
1 teaspoon fresh lemon juice or  rice wine vinegar
Directions
Combine the spices in a small bowl and set aside.
In a small saucepan, dissolve the sugar in the orange juice and cook over medium heat for 3 or 4 minutes. Add the apricots, ginger, salt, and mixed spices; cook over low heat until the apricots are tender, about 10 minutes. Remove the pan from the heat and add the remaining ingredients. There will be some liquid in the pan, but the fruit will absorb it.

Transfer to a bowl or container. Allow the chutney to sit for 1 to 2 hours before serving.

The chutney will hold in the refrigerator for a week or two if stored in a tightly sealed container.

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