Post by Deed on Jul 15, 2005 7:51:03 GMT 10
Apricot and Cilantro Chutney
1 large yellow onion, cut into quarters
3 to 4 tablespoons pickled jalapeno pepper slices
1 cup loosely packed fresh cilantro leaves
8 ounces dried apricots
1/4 teaspoon ground cloves
4 tablespoons grated fresh ginger
1/3 cup cider vinegar
1/4 cup light brown sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup water
Place the onion, jalapeno slices and cilantro in the bowl of a food
processor and pulse until just diced.
Add the apricots and pulse 10 to 15 times, or until well-chopped.
Transfer the mixture to a medium saucepan.
Stir in remaining ingredients and bring to a simmer over a medium flame. Reduce heat to low and cook until liquid is mostly evaporated, about 12 minutes.
Chutney should be thick and gooey.
Allow to cool to room temperature before serving.
Can be refrigerated several weeks.
1 large yellow onion, cut into quarters
3 to 4 tablespoons pickled jalapeno pepper slices
1 cup loosely packed fresh cilantro leaves
8 ounces dried apricots
1/4 teaspoon ground cloves
4 tablespoons grated fresh ginger
1/3 cup cider vinegar
1/4 cup light brown sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup water
Place the onion, jalapeno slices and cilantro in the bowl of a food
processor and pulse until just diced.
Add the apricots and pulse 10 to 15 times, or until well-chopped.
Transfer the mixture to a medium saucepan.
Stir in remaining ingredients and bring to a simmer over a medium flame. Reduce heat to low and cook until liquid is mostly evaporated, about 12 minutes.
Chutney should be thick and gooey.
Allow to cool to room temperature before serving.
Can be refrigerated several weeks.