- 1 1/2 cups thinly sliced apricots
- 1/2 cup chopped chives
- 1 or 2 jalapeno peppers, seeded & minced
- 3 Tbsp dark brown sugar, packed
- 1 Tbsp minced crystallized ginger
- 1 Tbsp minced fresh basil
- 1/2 tsp sea salt
- 3 Tbsp cider vinegar
- Combine ingredients in a sauce pan & bring to a boil over medium heat.
- Reduce heat to low & simmer 20 minutes or until apricots are tender & chutney is reduced slightly.
- Mixture should be fairly thick. Cool.
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