Recipe information
Yield
makes 2 1/2 cups
Ingredients
2
tablespoons olive oil
1
/2 small onion, finely chopped (about 1/2 cup)
1
pound apricots, peeled, quartered, and pitted
1
/2 cup sugar
1
/2 cup good-quality honey
1
/3 cup raisins
1
/4 cup cider vinegar
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Preparation
Step 1
Heat the oil in a medium skillet over medium heat until hot but not smoking. Add the onion; cook, stirring frequently, until soft and translucent, about 4 minutes.
Step 2
Transfer the onion to a large saucepan. Add the apricots, sugar, honey, raisins, and vinegar. Cook over medium heat, stirring, until thickened, about 25 minutes.
Step 3
Pour the chutney into a large bowl, and let cool completely. The chutney can be refrigerated in an airtight container up to 1 week. Bring to room temperature before serving.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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