Apricot Chutney 
| Ingredients : | ||
|---|---|---|
| 1 | tbl | vegetable oil |
| 1 | lrg | onion, chopped |
| 1 | tbl | fresh gingerroot, peeled & grated |
| 1 | tbl | mustard seeds |
| 1 | tsp | curry powder |
| 1/8 | tsp | cayenne pepper |
| 2 | cup | dried apricots, coarsely chopped |
| 2/3 | cup | golden raisins |
| 1/2 | cup | white vinegar |
| 1/3 | cup | granulated sugar |
| Salt, to taste | ||
| 1/3 | cup | fresh cilantro, chopped |
How to cook :
In a 3-quart, nonstick skillet, heat the oil and saute the onion and gingerroot for 4 to 6 minutes, or until the onion is lightly browned.
Stir in the mustard seeds, curry powder, and cayenne pepper and saute stirring constantly, for 4 minutes.
Mix in the remaining ingredients, except the salt and cilantro, and cook for 7 minutes.
Stir in the salt and cilantro.
Remove from heat and let cool.
Serve with roasted meats, poultry, or Indian curries.
YIELD: ABOUT 2 CUPSOLD MONTEREY INN.
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