Apricot or Nectarine Chutney

Apricot or Nectarine Chutney

Dried fruit is easily made into chutneys, especially around the holidays, top a log of goat vegan cheese, Brie, or even a Mexican-style vegan cheese like Queso Fresco or Cotija, for an easy appetizer for a buffet or party. The chutney can be used on sandwiches or as a appetizer dip. Chutneys are best made ahead and stored refrigerated in order for the flavors to develop.

The recipe serves six to eight as a condiment.

1 cup dried apricots or nectarines (packed) or a combination, chopped

1/2 small onion, finely chopped

1 clove garlic, minced

1 teaspoon fresh ginger, grated (or 1 tablespoon candied/crystalized ginger, minced)

1/2 cup water, plus more as needed

1/4 cup wine vinegar or cider vinegar

1/4 cup brown sugar

3/4 teaspoon salt

1/2 teaspoon Dijon mustard (optional)

A generous sprinkle of freshly ground black pepper

A generous pinch of cayenne

Place all ingredients in an enamel or stainless steel pan. Stir and heat, and let simmer 15-20 minutes, stirring from time to time. If the mixture is too dry (it should be moist) add a little water as needed.

Taste, to check tenderness of the fruit and the seasonings. Add a little salt, sugar, and/or vinegar to reach the desired taste.

 

Store in covered jar in refrigerator, ideally at least overnight up to several days before serving.

This chutney compliments a variety of vegan cheeses on the buffet or appetizer table, accompanied by low-salt crackers, like “water crackers,” or sliced baguette.