Apricot chutney

April 23, 2012 · 7 comments

chutney-serving

I had forgotten about chutney.

I’m not sure how it happened. But it just popped back into my head one day, like I walked down into the basement, moved a few boxes around, and saw it laying on the floor, forlorn & discarded, and remembered, CHUTNEY!

(Metaphorically, of course. While there are lots of food items in my basement, there is, to my recollection, not a random jar of chutney lying at the foot of my never-used golf clubs.)

chutney-ingredients

I love this spicy-sweet condiment. It was once my go-to topping for a pork roast, and a frequent side to curries. It’s one of those condiments that provides a huge return on investment — ingredients are easy to keep stocked, can be modified to your liking, and keeps for many days refrigerated.

As a bonus, people are always impressed with chutney — it’s just not something that gets made at home very often. And what are we doing when we invite people for dinner if not simply trying our darndest to impress them?

chutney-inpot

I tend to cook dried fruit chutneys, because that’s the easiest fruit to keep lying around. But by all means, if you have an abundance of fresh fruit, this is a great way to use it (you’ll need to change up the ratios a bit, a quick google search should help with that). I’ve been lacto-fermenting my jar by reducing the vinegar and adding a little whey after it’s cooked — this just adds a probiotic benefit. Read the note with the recipe to see this optional step.

I’ve served this as a vegetarian meal with my red lentil and squash curry — the fresh ginger works well with Indian spices. But this week we’ll have it with a pork roast (I’d forgotten about those, too — makes me wonder if a traumatic incident sometime in 2005 had me repressing my love for this meal?) — it’s just that versatile.

And not to be forgotten again.

………………………………………….

Recipe: Apricot Chutney

Makes 2 1/2 – 3 cups

To lacto-ferment the chutney, reduce apple cider vinegar to 3 Tbsp, and add an additional 2 Tbsp water. After chutney is cooked and cooled, stir in 2 Tbsp whey. Let sit covered at room temperature for 12 hours before refrigerating.

Ingredients

  • 1 cup chopped dried apricots (unsulphured if possible)
  • 1 cup finely chopped red onion
  • 1 clove garlic, minced
  • 1/3 cup raisins
  • (1) 1″ piece fresh ginger, cut into strips
  • 1/2 tsp dried mustard
  • 1/4 – 1/2 tsp red pepper flakes
  • 1/2 tsp sea salt
  • 1/2 cup water
  • 1/3 cup apple cider vinegar
  • 1 apple, peeled and finely chopped

Instructions

  1. Combine all ingredients except apple in a medium saucepan. Bring to a boil, then reduce to a very low simmer. Cover and cook for 15 minutes.
  2. Add the chopped apple, re-cover, and cook an additional 10-15 minutes, or until apple is tender.
  3. Serve at room temperature (remove ginger strips before serving). Keep leftovers in a capped jar in the refrigerator for up to a week (or longer for lacto-fermented option).

Copyright © Katy Carter, 2012.

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{ 7 comments }

Rebecca Martin April 23, 2012 at 5:06 pm

Yum! I’m inspired. Red lentil curry and apricot chutney coming up for dinner for us this weekend . . .

A sister-in-law canned chutney for stocking gifts last Christmas, and I had to ask her what exactly it was and what to eat it with. She responded, “You?! I expected you, of all the family, to appreciate the chutney!!” I *did* appreciate it after trying it. We fancied up some egg dishes with it. Now I can make my own! Hurrah!

katy April 24, 2012 at 9:27 am

mmmm… like, baked eggs? scrambled? I think my lunch is now planned…

Rebecca April 24, 2012 at 9:30 am

We were topping omelets with it, but *any* egg would taste good with this, I’m thinking.

Beth (OMG! Yummy) April 24, 2012 at 2:47 am

It would mke a great meatless Monday sidekick! You’re too young to be forgetting things Katy – wait till your my age for that! But seiously, I do the same thing with my repertoire. It’s an opportunity to reinvent right?!

katy April 24, 2012 at 9:28 am

ha! I’ve been forgetting things, with alarming increase in frequency, since conceiving my first child ; )
And yes — and opportunity to reinvent — keeps life interesting!

Stephanie April 24, 2012 at 12:18 pm

What a delight! I first fell for chutney when I tasted a pineapple chutney from one of Jane Brody’s cookbooks, I believe, where I halved the recipe but forgot to also halve the chili pepper flakes.

Chutneys are a nice way to add some custom spice to a meal where there are spice and non-spice eaters.

katy April 25, 2012 at 10:08 am

Stephanie, that’s a great point — chutney can add spice if need be. I tend to be a heat-wimp, so I rarely make mine very spicy — I usually depend on a bottle of tabasco if a heat-lover is in the house (though I’ll admit to having certain friends who show up with hot sauce in-hand when they arrive for dinner! — a not-so-subtle hint indeed ; )

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