Dried Apricot Chutney

Dried apricots shine in this chutney while the star anise lends a licorice flavor. It may be served, hot, warm, or at room temperature.


2 cups


1/4 cup any vinegar
1/2 cup water
1/4 cup sugar, honey, or other sweetener
1/4 teaspoon freshly ground black pepper
1 small dried hot red chile, or to taste
3 star anise
1 tablespoon peeled and minced fresh ginger or 2 teaspoons ground ginger
1/2 cup minced onion
20 dried apricots, cut into 4 or 8 pieces each


Combine vinegar, water, sweetener, salt, pepper, chile, star anise, ginger, and onion in a small saucepan and turn the heat to medium. Bring to a boil, stirring occasionally, then lower the heat and cook for 5 minutes.

Add the apricots and continue to cook until all but a tiny bit of the liquid is gone. If the mixture is not "jammy," or the apricots not quite tender, add a little more water and cook some more. Taste and adjust seasoning as necessary; you may add more of anything you like. Use chutney within a few days and serve hot, warm, or at room temperature.

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