Tomato-Apricot Chutney the Editors of Publications International, Ltd.
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|
- 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.
- Stir in tomatoes, brown sugar, ginger and cloves; simmer, uncovered, about 5 minutes or until liquid is absorbed.
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