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Yield
Serves : makes about 3/4 cup
© John Kernick

How to Make It

Step

In a small saucepan, combine the vinegar, raisins, ginger and curry powder and simmer over low heat until the vinegar has evaporated, about 2 minutes. Stir in the apricot preserves and scallion and season with salt. Let cool. Use on grilled ribs, chicken or lamb.

Make Ahead

The chutney can be refrigerated for up to 1 week.

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