This is delicious with cream cheese on crackers, as a condiment in a sandwich, or served with ham or turkey. Susan brought me some beautiful rosemary sprigs from her garden, so I added a tablespoon of fresh minced. Also ginger root was in short supply, so I substituted a teaspoon of ground dried.
Chutney makes a wonderful gift at this time of year: decorate with a twig of (rosemary) in a kitchen twine bow; cut pretty paper circles out of recycled auction catalogues or magazines to cover jar tops.
1 tablespoon olive oil
1/4 cup minced Vidalia other yellow onion
1 tablespoon peeled, grated fresh ginger
1 clove garlic, finely minced
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon fresh ground pepper
2 firm pears, peeled, cored, and diced
1 cup tart dried apricots, chopped
1/2 cup golden raisins
2 cups water or apple cider
1/4 cup honey
1/4 cup cider vinegar
1/4 teaspoon sea salt (perhaps more to taste)
1. Heat the oil in a sauce pan over a medium heat. Add the onion, ginger, and spices. Cook, stirring to prevent burning.
2. Add the garlic and continue cooking for a minute or so until the garlic begins to soften.
3. Add the rest of the ingredients and cook over a low heat until the apricots soften and the chutney thickens (30 minutes). Remove from the heat and adjust the seasonings as necessary (salt, sweet, and/or acid.) Cool before transferring to glass containers to store in the refrigerator for up to 3 weeks.