Sun-Dried Turkish Apricots and Organic Salt-Free Hot Curry Powder create a sweet and sour chutney with a kick. This easy to prepare apricot and almond chutney is just minutes away and keeps in the refrigerator for months.
Prep time: 5 min
Cook time: 10 min
Total time: 15 min

Ingredients
Makes 2 cups
-
1 Tablespoon Canola Oil
-
1 1/2 Teaspoons Salt-Free Organic Hot Curry Powder
-
1 Teaspoon Yellow Mustard Seed
-
2 Cloves Garlic, minced
-
1/4 Cup Diced Red Onion
-
1 Cup Sun-Dried Turkish Apricots, soaked in hot water and chopped
-
1 Tablespoon Cornstarch
-
1/4 Cup Apple Cider Vinegar
-
1 Teaspoon Kosher Sea Salt Flakes
-
1/2 Teaspoon Ground Black Pepper
-
1/4 Cup Cilantro, chopped
-
1/4 Cup Slivered & Blanched Almonds, toasted
Directions
-
Heat oil in medium pot over medium-high heat. Add curry powder, mustard seeds, garlic and red onions. Sauté for one minute, then add drained apricots. Sauté for one minute more.
-
Dissolve cornstarch in vinegar with sugar and add to pan. Season with salt and pepper while stirring until thick. Fold in cilantro and almonds and cool.