Spicy California Apricot Chutney
|Olive oil||2 Teaspoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Jalapeno pepper||1 , minced|
|Minced fresh ginger||2 Teaspoon|
|Minced garlic||2 Teaspoon|
|Dark brown sugar||1 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Ground cloves||1⁄8 Teaspoon|
|Apple cider vinegar||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Currants||1⁄4 Cup (4 tbs)|
|Canned california apricot halves||34 Ounce, well drained and cut into 1/2-inch slices (Two 17 Ounce Cans)|
In large skillet, heat oil.
Add onion, pepper, ginger and garlic; cook, covered, over medium heat until soft, about 5 minutes.
Combine brown sugar, cinnamon, mustard and cloves.
Uncover skillet; add brown sugar mixture and remaining ingredients.
Simmer, uncovered, 25 minutes or until most of the liquid has evaporated.
Remove to heatproof glass container; let cool completely.
Cover and refrigerate.