© John Kernick
Instead of buying a jar of chutney, make this sweet-spicy, apricot-based version instead. Slideshow: More Homemade Condiments
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.
