By Loukie Werle

Cuisine type: Indian
Cooking time: Less than 60 minutes
Special options: Diabetic, Egg free, Low Carb, Low fat, Low GI, Vegetarian
Course: Side dish
Favourite flavours: Condiment

Apricot chutney

From the Sept 2007 issue of Australian House and Garden magazine. Subscribe.

INGREDIENTS

1 large clove garlic, finely chopped
1 teaspoon finely chopped ginger
2 teaspoons vegetable oil
½ teaspoon mustard seeds
90g dried apricots, chopped
2 tablespoons currants
1/3 cup (80ml) water
2 tablespoons red-wine vinegar
1½ tablespoons sugar
¼ heaped teaspoon salt

METHOD

Combine garlic, ginger and oil in a heavy-based pan and cook over moderate heat for 2 minutes, or until golden, stirring constantly. Add mustard seeds; sauté for 1 minute, or until fragrant. Add remaining ingredients and simmer with lid at an angle for 20 minutes, or until most liquid has been absorbed. Cool to room temperature. Makes 1½ cups