© John Kernick
- SERVINGS: makes about 3/4 cup
Instead of buying a jar of chutney, make this sweet-spicy, apricot-based version instead.
2 tablespoons cider vinegar
2 tablespoons golden raisins
1/2 teaspoon minced peeled fresh ginger
1/2 teaspoon curry powder
1/2 cup apricot preserves
1 scallion, minced
- 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.
The chutney can be refrigerated for up to 1 week.