Stir in the apricot preserves, vinegar, ginger, cayenne pepper, and salt until thoroughly combined. Squeeze the roasted garlic cloves out of their …
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Add the apricots, dried apricots, onions, and chili to a pot. Mix in the vinegar, mustard powder, and sugar. Season to taste with salt and pepper. …
In a 3 quart, non-stick frying pan, combine oil, onion, and ginger. Add mustard seed, curry powder, and cayenne pepper to pan and stir for 4 minutes before adding the …
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Directions Step 1 Combine all ingredients in a medium saucepan over medium-high heat; bring to a simmer, stirring constantly. Reduce heat, …
Over low heat (or in a double boiler) combine all ingredients. Allow to cook for at least 5 minutes, stirring frequently. Allow to cool a bit then taste and adjust spices as desired. I added a slice of …
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Step 1. Heat the oil in a saucepan. Add the onion and sauté over medium heat until golden. Step 2. Add the remaining ingredients and bring to a gentle simmer.
3/4 cup water. 1/3 cup red-wine vinegar. 1/4 cup sugar. 3/4 teaspoon salt. Cook garlic and ginger in oil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring, until …
The Apricot Chutney recipe out of our category Stone Fruit! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Once the apricots have softened, remove them and place them in sterilized jars. Then reduce the cooking liquid to a thick syrup and pour it into the jars. You can eat this chutney straight away, but I find the flavor improves if …
If you plan to store the chutney in jars at room temperature: Wash 6 pint jars and keep hot until needed. Prepare lids as manufacturer directs. If you plan to store the jam in the …
Method: Boil vinegar, add apricots and other ingredients. Boil till thick enough and mixture darkens. Adjust according to taste. Bottle while still hot in sterilised bottles.