More to explore
Gusto
Gusto

Apricot Berry Chutney

  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • +
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
SHARE THIS
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
  • Yields

    2 cups

  • Ease of preparation

    Easy

Ingredients

  • 1 tablespoon (15 ml) vegetable oil
  • 1 onion, chopped
  • ½ cup (120 ml) apple cider vinegar
  • ½ cup (120 ml) honey
  • 1 cup (240 ml) chopped fresh apricots
  • ½ lemon, zest and juice
  • 2 teaspoons (10 ml) ground ginger
  • 1 teaspoon (5 ml) ground cinnamon
  • ½ teaspoon (2.5 ml) salt
  • ½ cup (120 ml) fresh blueberries
  • ½ cup (120 ml) fresh raspberries

Directions

  1. Heat oil in a medium saucepan over medium heat. Add onions and cook for 1-2 minutes or until soft. Add vinegar and honey and mix. Simmer for 5-6 minutes or until slightly thickened.
  2. Add apricots, lemon zest and juice, ginger, cinnamon, and salt. Cook for 10-12 minutes.
  3. Stir in blueberries and raspberries gently. Cook for 2-3 minutes. Remove from heat. Place in the refrigerator to cool completely.
  4. Serve cold with cornmeal-crusted rainbow trout (see recipe).
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • +
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email
SHARE THIS
  • Facebook
    Facebook
  • Twitter
    Twitter
  • Pinterest
    Pinterest
  • Linkedin
    Linkedin
  • WhatsApp
    WhatsApp
  • Email
    Email