This recipe is featured in the current Martha Stewart Living. Serve Apricot chutney on toast for breakfast or as an accompaniment for grilled fish or chicken at dinner.
2 Tb olive oil
½ small onion, finely chopped
1 pd Apricots, halved and cut into ¼ inch fine dice (2 cups)
½ cup sugar
¼ cup honey
¼ cup cider vinegar
1/3 cup of raisins
½ tsp mustard seeds
¼ tsp cumin seeds
¼ tsp coarse salt
Heat oil in a medium saucepan over medium heat. Add onion, cook, stirring often, until soft and translucent, about 4 minutes.
Add the remaining ingredients. Cook, stirring occasionally, until thickened, 20-25 minutes. Transfer to a medium bowl and let cool completely.
Makes 2 cups. Refrigerate in an airtight container for up to 2 weeks.