Apricot-Almond Chutney

1 Servings

This chutney is a year round favorite at our house. It is excellent with pork or any other grilled meat.
11 ounces dried apricots, diced 1 1/4 cups boiling water
1 cup light brown sugar, packed 2 whole onions, small, and thinly sliced
1 teaspoon ground ginger 1 cup balsamic vinegar,
2 tablespoons fresh cilantro, chopped 2 cloves garlic, chopped
1/4 teaspoon kosher salt 1 cup sliced almonds, toasted and then coursely chopped
Place the apricots in a stainless-steel bowl and cover with the boiling water. Let stand for 1 hour. Then dice them.
Drain the appricots and reserve the soaking liquid. Transfer the liquid to a saucepan and reduce to about 2 taablespoons.
In a clean saucepan, combine the apricots, reduced liquid, and all the remaining ingredients, except the almonds.
Bring to a boil, reduce the heat, and simmer for about 30 minutes, stirring occasionally. Remove from the heat and stir in the almonds. Let cool completely. Cover and refrigerate until ready to serve.
Recipe from Stephen Pyles, The New Texas Cuisine