Instead of buying a jar of chutney, make this sweet-spicy, apricot-based version instead. Slideshow: More Homemade Condiments
How to Make It
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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Aggregate Rating value: 5
Review Count: 1
Worst Rating: 0
Best Rating: 5
Author Name: A Dose of Vitamin DEE
Review Body: Thank you so much for this recipe!! I wanted chutney with my curry but did not feel like leaving the house.....so I used dried tart cherries, apple cider vinegar, and strawberry jam instead of what was listed, but followed all other instructions. It turned out pretty well! Anyhow I'm so excited to try it with apricot next time because I can just imagine the flavor! Thank you thank you!!!
Review Rating: 5
Date Published: 2018-03-02
