We love this chutney as an accompaniment to Indian spiced chicken. And it would be amazing with lamb and I have served it with Tourtiere at Christmas too! My friend and great chef Andrea of Burdock and Co. restaurant here in Vancouver is a big fan of this one!
Chutney will keep for up to 1 week in the fridge or you can process it as you would for jam. It will keep or a few months in the freezer. I often double the recipe and process the jars in a canner…but you can simply put the chutney into containers and freeze them.
Makes Approximately 3 Cups
Make The Chutney:
1 lb. fresh apricots or 3 oz. dried apricots, soaked 30 minutes in warm water, drained & chopped
2 lbs. ripe plum tomatoes, peeled, seeded & chopped
½ large onion, finely chopped
½ cup white wine vinegar
½ cup sugar
½ cup, peeled julienne fresh ginger
1 garlic clove, finely chopped
1 tsp. salt
¾ tsp. dried pepper flakes (or to taste)
½ tsp. freshly grated nutmeg
¼ cup chopped fresh cilantro
Place all ingredients, except the cilantro, in a large pot. Cook over medium to medium-low heart until the liquid just evaporates, stirring frequently, approximately 30 minutes. Transfer to a bowl & cool completely, add the chopped cilantro & serve or store in the fridge or place in jars and can following proper canning guidelines.