This savory-sweet English-style chutney goes well with lamb roasts or braised lamb shanks.
- 3 Tbsp. canola oil
- 1 tsp. curry powder
- 1 small onion, minced
- 1 clove garlic, minced
- 1 (1") piece ginger, peeled, and minced
- 3⁄4 cup chopped dried apricots
- 1⁄3 cup raisins
- 2 Tbsp. fresh lime juice
- 2 Tbsp. sugar
Heat oil and curry powder in a 2-qt. saucepan over medium heat. Cook, stirring frequently, until curry powder is fragrant, about 2 minutes. Add onion, garlic, and ginger and cook, stirring occasionally, until soft, about 10 minutes.
Add apricots and raisins along with 1 cup water, lime juice, and sugar. Cook, stirring occasionally, until thickened, about 20 minutes.
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