Apricot Chutney With Toasted Almonds and Ginger
Put it on chicken or meat. Use it as a condiment with an Indian curry or add it to a sandwich. I've already used it as a topping for grilled fish AND as a zingy addition to a grilled manchego cheese and serrano ham sandwich. You could do just about anything with this stuff except shampoo your hair. And actually, If I were still 16 years old I probably would have done that as well. This is because I had a subscription to Seventeen and always did everything they said I should do and they really like recommending that you put various food products on your hair and skin.
Total Steps
5
Ingredients
10
Tools Needed
1
Ingredients
- olive oil
- 9 apricots, peeled, pitted and sliced
- 1 1/2 cup roughly chopped toasted almonds (about 200 g)
- 2 chopped onions
- 1/2 cup brown sugar (100 g)
- 2 cloves
- 1 tablespoon ground ginger (8 g)
- 20 ml Vinagre de Jerez (sherry wine vinegar)
- 3/4 teaspoon salt (3 g)
- white pepper(optional)
Instructions
Step 1
Directions:
Step 2
Drizzle a few spoonfuls of olive oil in a pan and saute onions over low heat until they begin to turn brown and caramelize.
Step 3
Add all the other ingredients except for the vinegar, salt and pepper. Simmer over low heat for 30 minutes.
Step 4
Add the vinegar, salt and pepper. Simmer for another half hour.
Step 5
Remove from heat and cool.