Recipe. You Won't Want to Miss This!
Quick Apricot Chutney
There are times when you need something to spice up plain grilled meats, whether pork or lamb chops or chicken. Here’s a simple chutney you can make in a half hour or less, and will keep refrigerated for two weeks, at least.
1 small onion, chopped
1 tbsp. olive oil
1 13-14 oz. jar of good quality apricot preserves
¼ cup white wine vinegar
¼ tsp. ground coriander
¼ tsp. ground ginger
¼ tsp. freshly-ground black pepper
¼ tsp. Tabasco sauce
Heat the olive oil over medium heat in a small saucepan. Sauté the onion until translucent and limp. Add the apricot preserves and vinegar and stir to amalgamate. Lower the heat to a simmer.
Now add the remaining ingredients, stir well, and simmer for 15 minutes. Let cool, pour into a glass jar and cover tightly. Refrigerate. It can be served cold but is best at room temperature.
Spice amounts can be adjusted to personal tastes. Also, a handful of currants, soaked in warm water for 10 minutes and drained can be added with the spices. They add a textural surprise.
Makes about 1 cup.