Apricot And Rosemary Chutney Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
12 ounce: Dried apricots, chopped
3 large: Garlic clove, s
1 large: Red onion, (s), chopped
Finely chopped,
2/3 cup: Cider vinegar,
2 tsp: Grated lemon peel,
2/3 cup: , packed
1/2 tsp: Salt,
Golden brown sugar,
1/8 tsp: Cayenne pepper,
3 ounce: Dried tart cherries,
1/2 cup: Blanched slivered,
, about 3/4 cup
Almonds, toasted
1 1/2 tbsp: Rosemary, chopped
Directions:
Combine all ingredients except almonds in heavy large saucepan. Bring
to a boil over medium-high heat, stirring until sugar dissolves.
Reduce heat to medium-low; simmer until most liquid has evaporated
and chutney is thick, stirring occasionally, about 25 min. Mix in
almonds. Transfer chutney to bowl. chill until cold, about 3 hours.
Bon Appetit
Best of the Year
January 1996
Submitted By DIANE LAZARUS On 12-27-95
Source from luhu.jp
to a boil over medium-high heat, stirring until sugar dissolves.
Reduce heat to medium-low; simmer until most liquid has evaporated
and chutney is thick, stirring occasionally, about 25 min. Mix in
almonds. Transfer chutney to bowl. chill until cold, about 3 hours.
Bon Appetit
Best of the Year
January 1996
Submitted By DIANE LAZARUS On 12-27-95
Source from luhu.jp