California Apricot Chutney
2 cups Traina Sun-dried Apricot Sauce Base
½ cup Traina California Diced Apricots, hydrate
1 cup Traina Golden Raisins, hydrate
1 t oil
1 cup sliced mild onion
¼ cup brown sugar
¼ t ground red pepper
½ t Garam Masala spice
Hydrate Traina dried fruit in a mixture of 1 cup warmed apple cider vinegar and ½ cup white wine vinegar for 30 minutes. Drain fruit reserving liquid.
In a saucepan, heat oil and sauté onion. Lower heat, add Apricot Base, dried fruit, brown sugar and spices. Cook gently until flavors combine.
Add dried fruit. Turn off heat, and cover mixture. Allow to rest at least 1 hour. (Be prepared to add more liquid as sun-dried fruit will migrate some moisture from chutney). Add reserved liquid until desired consistency is achieved.
Posted by: Traina Kitchens
1 cup Traina dried Apples, diced
1 cup Traina dried Pears, diced
½ cup Traina Golden Raisins
¾ cup apple cider vinegar
½ cup brown sugar
1/3 cup minced mild onion
¼ t curry powder
1 t Garam Masala spice
1 clove garlic, finely minced
1 t cayenne pepper
2 t salt
Place dried apples and pears in a large saucepan. Add water to cover. Bring to a boil, reduce heat and simmer 25 minutes. Add brown sugar and apple cider vinegar and more water if necessary to keep the simmer.
Add onions, garlic, raisins, curry powder, cayenne pepper, Garam Masala and salt. Stir to blend. Adjust vinegar-sugar balance if necessary. Add more water if necessary to keep the simmer.
Bring the mixture to a boil. Reduce heat, and simmer 1 hour, stirring occasionally, until a thick chutney remains. The flavor continues to develop for several days while under refrigeration.