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Apricot or
Nectarine Chutney
Dried
fruit is easily made into chutneys, which can be served as a condiment to a
meat dish or meat sandwich. Even more usefully, especially around the holidays,
top a log of goat cheese, Brie, or even a Mexican-style cheese like Queso
Fresco or Cotija, for an easy appetizer for a buffet or party. Chutneys are
best made ahead and stored refrigerated in order for the flavors to develop.
The
recipe serves six to eight as a condiment.
1 cup
dried apricots or nectarines (packed) or a combination, chopped
1/2
small onion, finely chopped
1 clove
garlic, minced
1
teaspoon fresh ginger, grated (or 1 tablespoon candied/crystalized ginger,
minced)
1/2 cup
water, plus more as needed
1/4 cup
wine vinegar or cider vinegar
1/4 cup
brown sugar
3/4
teaspoon salt
1/2
teaspoon Dijon mustard (optional)
A
generous sprinkle of freshly ground black pepper
A
generous pinch of cayenne
Place
all ingredients in an enamel or stainless steel pan. Stir and heat, and let
simmer 15-20 minutes, stirring from time to time. If the mixture is too dry (it
should be moist) add a little water as needed.
Taste,
to check tenderness of the fruit and the seasonings. Add a little salt, sugar,
and/or vinegar to reach the desired taste.
Store in
covered jar in refrigerator, ideally at least overnight up to several days
before serving.
This chutney
compliments a variety of cheeses on the buffet or appetizer table, accompanied
by low-salt crackers, like “water crackers,” or sliced baguette.
