Signature Dish of Dave Smith

Apricot Cilantro Chutney

1 large yellow onion cut into quarters
3-4 Tbls. pickled Jalapeno peppers slices
1 cup loosely packed fresh cilantro leaves
8 oz. dried apricots
1/4 tsp. ground cloves
4 Tbls. grated fresh ginger
1/3 cup apple cider vinegar
1/4 cup light brown sugar
1/2 tsp. salt
1/4 tsp. freshly grated black pepper
1 cup water

Place onion, jalapeno and cilantro in the bowl of a food processor and pulse until just diced. Add apricots and pulse 10-15 times or until well chopped. Transfer the mixt5re"to a medium sauce pan and stir in remaining ingredients. Bring to a simmer over medium heat. Reduce heat to low and cook until liquid is mostly evaporated, about 12 minutes. Chutney should be thick and gooey. Allow to cool to room temperature. It can be kept in the refrigerator for several weeks.

Based on a recipe from the Toronto Star

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