Apricot Chutney With Ginger and Toasted Almonds
Ingredients
Ingredients:
9 apricots, peeled, pitted and sliced
1 1/2 cups (about 200 g) roughly chopped toasted almonds
2 cloves
1 tablespoon (8 g) ground ginger
1 teaspoon tablespoon plus 1 (20 ml) Vinagre de Jerez (sherry wine vinegar)
3/4 teaspoon (3 g) salt
white pepper to taste
Preparation
1
Directions:
2
Drizzle a few spoonfuls of olive oil in a pan and saute onions over low heat until they begin to turn brown and caramelize.
3
Add all the other ingredients except for the vinegar, salt and pepper. Simmer over low heat for 30 minutes.
4
Add the vinegar, salt and pepper. Simmer for another half hour.
5
Remove from heat and cool.
.
About
Put it on chicken or meat. Use it as a condiment with an Indian curry or add it to a sandwich. I've already used it as a topping for grilled fish AND as a zingy addition to a grilled manchego cheese and serrano ham sandwich. You could do just about anything with this stuff except shampoo your hair. And actually, If I were still 16 years old I probably would have done that as well. This is because I had a subscription to Seventeen and always did everything they said I should do and they really like recommending that you put various food products on your hair and skin.
-www.barcelonabites.com
Yield:
4.0 servings
Added:
Monday, August 16, 2010 - 6:47pm
