Spiced Apricot Chutney
Chutneys are traditional condiments in Indian cooking. They have a sweetness that marries well with spicy foods.
- Yield: Makes 3 1/4 cups
Source: Martha Stewart Weddings, Winter 2003
- 8 small shallots, coarsely chopped (about 3 ounces)
- 3/4 cup dry white wine
- 6 dried apricots, quartered
- 4 medium fresh apricots, pitted and cut into 1/2-inch wedges
- 2 plum tomatoes, cut into 1/2-inch wedges
- 1 garlic clove, minced
- 7 tablespoons firmly packed light-brown sugar
- 1 tablespoon low-sodium soy sauce
- 1/4 teaspoon crushed red-pepper flakes
- 5 tablespoons malt vinegar
In a small saucepan, combine shallots and wine. Cover, and bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, until shallots are soft, 15 to 20 minutes.
In a medium saucepan, combine dried and fresh apricots, tomatoes, garlic, brown sugar, soy sauce, and red-pepper flakes; mix well. Add shallot mixture and vinegar, and bring to a boil over high heat. Reduce heat to medium; continue cooking until most of the fruit has broken down but is still somewhat chunky, 10 to 15 minutes, stirring occasionally. Remove from heat; let cool completely before serving or storing.