Apricot-Lemon Chutney

Name: Apricot-Lemon Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons hot chili flakes; 1 Tbsp coriander seed; 237 milliliters dried apricots; 1 Tbsp minced fresh ginger; 170 grams lemon; 1 Tbsp lemon juice; 1 Tbsp mustard seed; 6 servings salt; 118 milliliters sugar

Apricot-Lemon Chutney requires around 45 minutes from start to finish. This recipe serves 6. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 139 calories, 2g of protein, and 1g of fat. Only a few people really liked this condiment. Head to the store and pick up mustard seed, coriander seed, lemon, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet.

Instructions

Rinse lemon. With a vegetable peeler, pare yellow skin from lemon and finely chop. With a knife, cut off and discard white pith. Coarsely chop lemon, discarding seeds. In a 1- to 2-quart pan over high heat, bring to a boil 1 cup water, lemon peel, chopped lemon (with juice), dried apricots, sugar, minced fresh ginger, coriander seed, mustard seed, and hot chili flakes. Reduce heat, cover, and simmer for 5 minutes. Uncover and boil over medium heat, stirring often, until most of the liquid is absorbed, 10 to 12 minutes.

Ingredients you will need

Whole Coriander Seeds