Notes: This simple, sweet-tart relish lasts as long as a jar of jam, which in my refrigerator can be many moons. Eat the chutney on toast with cream cheese; serve it with meat, poultry, or a curry; or cook with it, as in the pork tenderloin recipe that follows.
In a 10- to 12-inch frying pan, combine jam, vinegar, mustard seed, and ginger.
Stirring often, bring mixture to a boil over high heat. Continue boiling, stirring often, until reduced to 2 cups, about 8 minutes.
Let the apricot chutney cool, then serve. Or pour into a jar, cover airtight, and chill.
Nutritional analysis per tablespoon.
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.