Squash and Apricot Chutney
Ingredients:
6 oz. dried apricots, cut into small pieces (about 1 cup)
1 ¼ tsp cumin
1 ¼ tsp coriander
1 ½ tsp black pepper
1 pound butternut squash, peeled, seeded and medium diced
1 cup medium diced onions
1 cup apple cider vinegar
½ cup sugar
2 Tbsp finely grated fresh ginger
1 tsp crushed red pepper flakes
½ tsp salt
Directions:
- Plump apricots in 1 cup water for 1-2 hours, drain.
- Put the apricots, spices, 1 ½ cups water, squash, onions, vinegar, sugar, ginger, red pepper flakes, and salt into a sauté pan.
- Bring to boil then reduce heat and cover, simmer for 10-15 minutes.
- Remove cover and simmer until chutney becomes thick and glossy, about 30 minutes. Add extra water if mixture looks too dry. The chutney is done when you can drag a spoon across the bottom of the pan and the chutney holds its shape.
- Remove from heat and serve; we recommend this chutney atop a piece of toasty bread with sharp cheddar cheese.