Apricot and rosemary chutney
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Dried apricots, chopped |
| 1 | large | Red onion(s), chopped |
| ⅔ | cup | Cider vinegar |
| ⅔ | cup | (packed) |
| Golden brown sugar | ||
| 3 | ounces | Dried tart cherries |
| (about 3/4 cup) | ||
| 1½ | tablespoon | Rosemary, chopped |
| 3 | larges | Garlic clove(s) |
| Finely chopped | ||
| 2 | teaspoons | Grated lemon peel |
| ½ | teaspoon | Salt |
| ⅛ | teaspoon | Cayenne pepper |
| ½ | cup | Blanched slivered |
| Almonds, toasted | ||
Directions
Combine all ingredients except almonds in heavy large saucepan. Bring to a boil over medium-high heat, stirring until sugar dissolves.
Reduce heat to medium-low; simmer until most liquid has evaporated and chutney is thick, stirring occasionally, about 25 min. Mix in almonds. Transfer chutney to bowl. chill until cold, about 3 hours.
Bon Appetit
Best of the Year
January 1996
Submitted By DIANE LAZARUS On 12-27-95