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

Grace Parisi
June 2013

Gallery

© John Kernick

Recipe Summary

Yield:
makes about 3/4 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Make Ahead

The chutney can be refrigerated for up to 1 week.