Dried apricots shine in this chutney while the star anise lends a licorice flavor. It may be served, hot, warm, or at room temperature.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 1/4 cup any vinegar
- 1/2 cup water
- 1/4 cup sugar, honey, or other sweetener
- Salt
- 1/4 teaspoon freshly ground black pepper
- 1 small dried hot red chile, or to taste
- 3 star anise
- 1 Tablespoon peeled and minced fresh ginger or 2 teaspoons ground ginger
- 1/2 cup minced onion
- 20 dried apricots, cut into 4 or 8 pieces each
Preparation:
Combine vinegar, water, sweetener, salt, pepper, chile, star anise, ginger, and onion in a small saucepan and turn the heat to medium. Bring to a boil, stirring occasionally, then lower the heat and cook for 5 minutes.
Add the apricots and continue to cook until all but a tiny bit of the liquid is gone. If the mixture is not "jammy," or the apricots not quite tender, add a little more water and cook some more. Taste and adjust seasoning as necessary; you may add more of anything you like. Use chutney within a few days and serve hot, warm, or at room temperature.
Yield: about 2 cups
Recipe Source: How to Cook Everything by Mark Bittman (Macmillan)
Reprinted with permission.
Add the apricots and continue to cook until all but a tiny bit of the liquid is gone. If the mixture is not "jammy," or the apricots not quite tender, add a little more water and cook some more. Taste and adjust seasoning as necessary; you may add more of anything you like. Use chutney within a few days and serve hot, warm, or at room temperature.
Yield: about 2 cups
Recipe Source: How to Cook Everything by Mark Bittman (Macmillan)
Reprinted with permission.
