Cherry-Apricot Chutney
This delectable topping is perfect for those fall moments that this would add the perfect touch to your dish.
Servings: 5 cups
Ingredients
- 2 cups clover or wildflower honey
- 1 1/2 cups organic apple cider vinegar
- 2 pounds organic dark red cherries pitted
- 1 pound organic apricots pitted and cut into 1/2-inch pieces
- 1 cup dried unsulfured apricots, cut into quarters
- 1 large sweet onion chopped
- 1 Meyer lemon or any organic lemon (juiced and zested)
- 1 tablespoon mustard seed
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground 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.
Nutrition
Calories: 748kcal | Carbohydrates: 181g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Sodium: 16mg | Potassium: 1290mg | Fiber: 25g | Sugar: 144g | Vitamin A: 4655IU | Vitamin C: 37.8mg | Calcium: 840mg | Iron: 15.5mg