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Tomato Apricot Chutney

fruits, relishes/preserves

2 1/2 pounds tomatoes
1 teaspoon minced garlic
1/4 cup diced onion
1 teaspoon ground ginger
1/4 teaspoon turmeric
1 cup chopped dried apricots
1 cup packed light brown sugar
1/2 cup apple cider vinegar
1/2 teaspoon salt

Seed tomatoes and cut into large chunks. In a medium saucepan, combine tomatoes with all remaining ingredients. Mix well. Place over high heat and bring to a boil, uncovered; reduce heat to the lowest possible level. Simmer, uncovered, 30 minutes, stirring occasionally. Once the chutney has reduced and taken on a jam- like consistency, let it cool completely. If tasted at this point, the chutney may seem slightly harsh, but don't despair. As the chutney rests, the flavours will meld together producing a rich, tangy relish.

Contributor: Save-on-Foods Appeal - Fall, 1997

Yield: 1 servings

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