Apricot Chutney With Ginger and Toasted Almonds
By: Barcelona Bites
Published: Monday, August 16, 2010 - 6:47pm

Ingredients




Ingredients:
olive oil
9 apricots, peeled, pitted and sliced
1 1/2 cups (about 200 g) roughly chopped toasted almonds
2 chopped onions
1/2 cup brown (100 g) sugar
2 cloves 
1 tablespoon (8 g) ground ginger
1 teaspoon tablespoon plus 1 (20 ml) Vinagre de Jerez (sherry wine vinegar)
3/4 teaspoon (3 g) salt
white pepper to taste

Preparation

1 Directions: 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. 3 Add all the other ingredients except for the vinegar, salt and pepper. Simmer over low heat for 30 minutes. 4 Add the vinegar, salt and pepper. Simmer for another half hour. 5 Remove from heat and cool.

About


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.
-www.barcelonabites.com