Tomato-Apricot Chutney

This recipe is part of the recipe for South American Chicken and Quinoa


3/4 cup apple cider or apple juice
3/4 cup finely diced dried apricots
1/2 cup currants or golden raisins
3 to 4 tablespoons cider vinegar
1 can (14-1/2 ounces) diced tomatoes, drained
1 tablespoon dark brown sugar
1 teaspoon ground ginger
1/8 teaspoon ground cloves


  1. Combine apple cider, apricots, currants and vinegar in small saucepan. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 10 minutes.
  2. Stir in tomatoes, brown sugar, ginger and cloves; simmer, uncovered, about 5 minutes or until liquid is absorbed.

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