Apricot Chutney
A dollop of sweet-tart chutney is a nice way to dress up both spicy curried and mild grain and bean dishes.
Recipe information
Yield
makes about 2 cups, 8 servings or more
Ingredients
1 tablespoon olive oil or other light vegetable oil
1 large onion, finely chopped
1 medium tart apple, peeled, cored, and diced
1 heaping cup chopped dried apricots
1/3 cup orange juice, preferably fresh
1 teaspoon grated fresh ginger, or more to taste
Juice of 1/2 lemon
2 tablespoons apple cider vinegar
Cayenne pepper to taste
Preparation
Step 1
Heat the oil in a saucepan. Add the onion and sauté over medium heat until golden.
Step 2
Add the remaining ingredients and bring to a gentle simmer. Cook over low heat, covered, for 15 to 20 minutes. The consistency should be moist, but not liquidy. If excess liquid remains, uncover and cook until thickened.
Step 3
Let cool to room temperature and serve, or store in a jar, refrigerated, until needed. Bring to room temperature to serve. Serve in small portions as a relish.
nutrition information
Step 4
(per 1/4-cup serving)
Step 5
Calories: 39
Step 6
Total Fat: 2g
Step 7
Protein: 0g
Step 8
Carbohydrates: 6g
Step 9
Fiber: 1g
Step 10
Sodium: 1mg
Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.
Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
