This delectable topping is perfect for those fall moments that this would add the perfect touch to your dish.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time2 hourshrs30 minutesmins
Course: Sauce
Cuisine: Indian
Servings: 5cups
Author: Liz Schmitt
Ingredients
2cupsclover or wildflower honey
1 1/2cupsorganic apple cider vinegar
2poundsorganic dark red cherriespitted
1poundorganic apricotspitted and cut into 1/2-inch pieces
1cupdriedunsulfured apricots, cut into quarters
1largesweet onionchopped
1Meyer lemonor any organic lemon (juiced and zested)
1tablespoonmustard seed
1tablespoongrated fresh ginger
1teaspoonground cumin
Instructions
Using a large, heavy-bottomed pot, heat the honey, and cider vinegar until it begins to boil.
Add the cherries, fresh and dried apricots, onion, lemon zest and juice, mustard seed, ginger, and cumin. Stir to mix well. Bring chutney to a boil, then lower temperature so that chutney barely bubbles.
Cook over low heat for 2 hours, stirring occasionally.
Store in covered container in fridge for up to 1 month or can in sterile jars.