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Apricot-Orange Chutney
Credit:
John Kernick
Recipe Summary
Yield: Makes 1 3/4 cups
Ingredients
Ingredient Checklist
1 tablespoon vegetable oil
1 medium white onion, diced
Coarse salt and ground pepper
1 cup dried apricots, quartered
1/4 cup cider vinegar
1/4 cup orange marmalade
3/4 teaspoon grated peeled fresh ginger
Gallery
Apricot-Orange Chutney
Credit:
John Kernick
Recipe Summary
Yield: Makes 1 3/4 cups
Gallery
Apricot-Orange Chutney
Credit:
John Kernick
Apricot-Orange Chutney
Credit:
John Kernick
Apricot-Orange Chutney
Recipe Summary
Yield: Makes 1 3/4 cups
Recipe Summary
Yield: Makes 1 3/4 cups
Yield: Makes 1 3/4 cups
Makes 1 3/4 cups
Ingredients
Ingredients
- 1 tablespoon vegetable oil
- 1 medium white onion, diced
- Coarse salt and ground pepper
- 1 cup dried apricots, quartered
- 1/4 cup cider vinegar
- 1/4 cup orange marmalade
- 3/4 teaspoon grated peeled fresh ginger
Directions
In a medium skillet, heat oil over medium-high. Add onion and cook, stirring occasionally, until soft, 6 minutes (do not let brown). Season with salt and pepper. Add apricots and 1/2 cup water; cook until apricots soften and onion begins to brown, about 5 minutes. Add vinegar, marmalade, and ginger; cook, stirring occasionally, until liquid is syrupy and apricots are plump, 3 to 5 minutes. Season to taste with salt and pepper. (To store, refrigerate in an airtight container, up to 2 weeks.)
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Apricot-Orange Chutney
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Apricot-Orange Chutney
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
