Apricot Raisin chutney
Instructions:
- 2 tablespoons olive oil
- 1/2 small onion, finely chopped (about ÿ cup)
- 1 pound apricots, peeled, quartered, and pitted
- 1/2 cup sugar
- 1/2 cup good-quality honey
- 1/3 cup raisins
- 1/4 cup cider vinegar
- Heat the oil in a medium skillet over medium heat until hot but not smoking. Add the onion; cook, stirring frequently, until soft and translucent, about 4 minutes.
- Transfer the onion to a large saucepan. Add the apricots, sugar, honey, raisins, and vinegar. Cook over medium heat, stirring, until thickened, about 25 minutes.
- Pour the chutney into a large bowl, and let cool completely. The chutney can be refrigerated in an airtight container up to 1 week. Bring to room temperature before serving.