Apricot Chutney

I made this apricot chutney last night because of a potential vegetable samosa without chutney emergency; it’s a conglomeration of quickly googled suggestions and the ingredients that I had in my fridge and cupboards. This apricot chutney tastes of honey and gingery heat, the apricot jam could be replaced with peach, mango or even apple jam or butter if you don’t have apricot in your fridge. This chutney was a natural pairing to the samosas but would also be delicious with any fiery curry or even in a grilled cheese sandwich with some good sharp farmhouse cheddar.

apricot chutney:

1 Tbsp. light tasting cooking oil

1/4 cup of onions, cut into a small dice

1/3-1/2 cup of apricot jam, depending on how much you need

1 tsp. rice vinegar

About a 1 inch piece of ginger, grated with juices added as well

1 small sprig of fresh rosemary, minced

1/2 tsp. freshly cracked pepper

1. Heat the oil in a skillet over medium heat and cook the onions until very soft, about 10 minutes. Add the apricot jam, rice vinegar and ginger and simmer over medium-low for 5 minutes.

2. Stir in the rosemary and black pepper, cook for 2 minutes and then take off the heat. Decant into a small bowl and allow to come to room temperature before serving.

Björk’s voice can narrate any night and shift the direction of the day with ease; here it is open and joyful and excited and reflective of Sunday warmth.

The Sugarcubes – Birthday

 

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