Apricot Chutney

January 27, 2012

I found this recipe in The Meatless Gourmet and have made it twice now with excellent results. I like serving it on crackers with cream cheese (makes the fat-free cheese tolerable) or cook it with acorn squash. 2 tablespoons = approx. 72 calories

Fresh Ingredients
2 cups boiling water
5 cloves garlic, crushed
1 tsp grated ginger

PantryFare
1 cup dried apricots, cut into quarters
1/2 cup golden raisins
1/2 cup red wine vinegar
3/4 cup sugar

Spices and Oils
1/8 tsp salt
1/16 tsp cayenne pepper

Add apricots to medium sauce pan and pour the boiling water over. Let steep for 30 minutes. Add the remainder of ingredients and simmer for 1-1/4 hours, stirring occassionally. Cool then refrigerate. Serve cold.

Be healthy!

Carol

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Tags: apricots, chutney, easy, raisins