Apricot and Green Chile Chutney
Fabulous on turkey sandwiches, mixed with yogurt and spooned over lamb or pork, or heaped onto a baked potato, or even added to your favorite fruit pie – it’ll leave your guests wondering what the secret ingredient is. You can tell them. (Or not.)
- 1 pound apricots halved and pits removed
- cup ½sugar white or brown
- 2 tablespoons roasted and chopped fresh green chile
- 2 tablespoons apple cider vinegar
- 1 cinnamon stick
- 1 teaspoon grated fresh ginger
- teaspoon ½cardamom
- teaspoon ¼cloves
- teaspoon ¼sea salt
- Put everything in a saucepan and cook over medium-low heat until the mixture reduces by one-third. Let cool, then refrigerate. It's best the next day.
- Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF: Texas Cooking with a French Accent (Running Press). She lives in Santa Fe and Paris and teaches cooking classes in both cities. Read her blog and watch her cooking videos on www.cowgirlchef.com. You can also follow her on Twitter.
Tried this recipe?Let us know how it was!