Apricot Chutney

Name: Apricot Chutney
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 2 cups
Cuisine: English & Irish
Ingredients: 2 cups (16-ounces) chopped dried apricots; 1 sprig fresh rosemary, chopped or 1 teaspoon dried rosemary; 1 teaspoons crushed red pepper; 1 teaspoon kosher salt; 1 teaspoon ground ginger; ½ cup tarragon vinegar; ½ cup sugar; ¾ cup water

Author:: Shifra Klein
Publish date:: Feb 7, 2018

Apricot chutney is simple to make your own and then use in a simple recipe to dress up salmon.

65minDuration
60minCook Time
5minPrep Time
2 cupsServings

Ingredients

2 cups (16-ounces) chopped dried apricots
1 sprig fresh rosemary, chopped or 1 teaspoon dried rosemary
1 teaspoons crushed red pepper
1 teaspoon kosher salt
1 teaspoon ground ginger
½ cup tarragon vinegar
½ cup sugar
¾ cup water

Preparation

1. Place apricots, rosemary, red pepper, salt, ginger, vinegar, sugar, and water into a medium saucepan over medium heat. Simmer for 1 hour.

2. Leave chunky or blend using an immersion blender.

3. Cool, cover, and refrigerate for up to a month.

Apricot glazed salmon: Spread 2 tablespoons Dijon mustard over a 2 to 3 pounds salmon fillets. Top with ½ cup chutney. Bake in 350°F oven for 20 minutes. Brush with additional chutney. Garnish with radish sprouts.