Go Back
–+ servings
apricot-chutney

Apricot Chutney

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Print Recipe Pin Recipe

Servings

2 Servings

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

Instructions

  • Place apricots, rosemary, red pepper, salt, ginger, vinegar, sugar, and water into a medium saucepan over medium heat. Simmer for 1 hour.
  • Leave chunky or blend using an immersion blender.
  • 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.