COLORFUL APRICOT CHUTNEY
You can use this chutney as an appetizer on cracker bread...or try mixing it with cream cheese into a spread. When the local Extension office held a "Pepper Day", I entered it in the recipe contest. It ended up winning first prize. I'm a widow. My son and his three children love Grandma C.'s cookies! -Lucile Cline, Wichita, Kansas
Provided by Taste of Home
Time 35m
Yield 4 cups.
Number Of Ingredients 12
Steps:
- In a large heavy saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened, stirring occasionally. Cover and refrigerate. , Serve as an accompaniment to pork or chicken. Chutney may be stored in the refrigerator for up to 1 month.
Nutrition Facts : Calories 144 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 37g carbohydrate (31g sugars, Fiber 3g fiber), Protein 1g protein.
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RAna Kamran
[email protected]Overall, I thought this recipe was pretty good. It's a bit time-consuming to make, but it's worth the effort.
Niraj Shani
[email protected]This chutney is a bit too spicy for my taste. I would recommend using less chili pepper next time.
az alamin
[email protected]This chutney is a great way to add some sweetness and acidity to a dish. I especially like it with grilled meats.
Mr Ben
[email protected]I'm not a big fan of chutney, but I really enjoyed this recipe. It's not too sweet and it has a nice spicy kick.
Zeeshan Azher
[email protected]I love the versatility of this chutney. It's great on sandwiches, crackers, and even ice cream.
Abolaji Jumoke
[email protected]This recipe is a great starting point for making apricot chutney. I've made it several times and I always tweak it a little bit to suit my own taste.
Julius Barbone Setuagbe
[email protected]Overall, I found this recipe to be just okay. It wasn't bad, but it wasn't anything special either.
Shahram Aslam
[email protected]The instructions in this recipe are a bit confusing. I had to reread them several times before I understood what I was supposed to do.
Fungai Mpofu
[email protected]I found this chutney to be a bit bland. It needed more spices to give it some flavor.
Ahmad I A
[email protected]This chutney is a bit too sweet for my taste. I would recommend reducing the amount of sugar in the recipe.
Mitu islam
[email protected]I made this chutney for a party and it was a huge hit! Everyone loved it and asked for the recipe.
jenny tholane
[email protected]I love the addition of ginger and garlic to this chutney. It gives it a nice depth of flavor.
Jefferson Powell
[email protected]This chutney is a great way to use up extra apricots. I had a bunch that were about to go bad, so I decided to make this chutney and it turned out great!
Apurbo Media
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of apricots, but I'm so glad I did! The chutney is delicious and I've been using it on everything from chicken to fish to grilled cheese sandwiches.
Probashi online Wallet
[email protected]This recipe is a keeper! I've made it several times now and it always turns out perfectly. My friends and family love it too.
Mansh Mary
[email protected]I love the vibrant colors of this chutney! It's so inviting and makes me want to try it immediately.
all account
[email protected]This apricot chutney is a delightful burst of flavor that perfectly complements any dish. The combination of sweet, tangy, and slightly spicy notes is simply irresistible.