Spiced Apricot Chutney

Serve with ham, sandwiches, or scones.

Yield: 3 1/2 cups (serving size: 1 tablespoon)

Ingredients

• 2  tablespoons  canola oil
• 1  cup  finely chopped onion
• 1 1/2  teaspoons  mustard seeds
• 1/4  teaspoon  crushed red pepper
• 1 1/2  cups  apple juice
• 1/2  cup  dried currants
• 1/3  cup  raspberry vinegar
• 2  tablespoons  sweetened dried cranberries, finely chopped
• 3  tablespoons  honey
• 1/2  teaspoon  ground coriander
• 1/2  teaspoon  ground allspice
• 1  (16-ounce) package dried apricots, finely chopped

Preparation

1. Heat oil in a saucepan over medium heat. Add onion to pan; cook 4 minutes or until tender (do not brown), stirring frequently. Add mustard seeds and pepper; cook 1 minute. Stir in juice and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover; cook an additional 5 minutes or until liquid almost evaporates.

Nutritional Information

Calories:

39

Fat:

0.6g (sat 0.0g,mono 0.3g,poly 0.2g)

Protein:

0.4g

Carbohydrate:

8g

Fiber:

0.6g

Cholesterol:

0.0mg

Iron:

0.4mg

Sodium:

1mg

Calcium:

7mg

Cooking Light, NOVEMBER 2009