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Dried Apricot, Date and Ginger Chutney

February 12^th 2013

Contributed by:

Ronnie Fein

3 comments | Leave Comment

(1 review)

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Recipe

Dried Apricot, Date and Ginger Chutney

Make a flavorful chutney to top meat, chicken or fish or eat right from the spoon. Makes the perfect edible gift too.

Times

Prep Time : 10 min
Cook Time : 25 min
Ready Time : 35 min

Servings

Yield: 2 1/2 cups

Ingredients

12 ounces dried apricot halves boiling water
4 large cloves garlic, finely chopped
2 tablespoons finely chopped fresh ginger
2 cups sugar
1-1/2 cups red wine vinegar
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1 cup halved pitted dates
3/4 cup golden raisins

Directions

Place the apricots in a bowl and pour in enough boiling water to cover them. Let the apricots soak for 30-60 minutes. Drain the apricots and place them in a saucepan. Add the garlic, ginger, sugar, vinegar, cayenne pepper and salt and bring to a boil over high heat. Reduce the heat and simmer the ingredients, stirring occasionally, for 20 minutes. Add the dates and raisins and cook for another 20-25 minutes or until the fruits are tender and thick. Let cool. Makes about 2-1/2 cups

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About Ronnie Fein

Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

comments

3 Responses to Dried Apricot, Date and Ginger Chutney

says: dena

Sounds delicious!

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says: Ronnie Fein

I made lots of this — almost all gone; great with roasted chicken. More to make for Purim mishloach manot.

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says: mtkatchen

Just made it for Shabbat. Tangy, sweet and spicy at the same time! Also, I used chopped prunes instead of golden raisins giving beautiful color(using up chametz). Delicious!

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