Curried Apricot Chutney Recipe

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Curried Apricot ChutneyRecipe by Chef Michael Williams Prep time 7 mins Cook time 7 mins This chutney is bulging with flavour and it’s pretty easy to make. On top of a cracker with cambozola cheese or a roast chicken breast, enjoy this yummy creation! Ingredients 1 teaspoon butter ¼ cup apricots (sliced) 2 tablespoons onion (very small diced) 2 tablespoons pumpkin seeds (raw, unsalted) ½ teaspoon curry powder 2 tablespoons apple cider vinegar ¼ cup water Directions Add all ingredients to a small pot or fry pan and cook on medium heat until most of the liquid has evaporated and you have a moist, but sticky consistency. Remove from heat and set aside to cool. Serve at room temperature. Variations Try using different seeds or nuts in place of the pumpkinseeds. Sunflower, sesame, cashew, pecan or walnuts are all options. Not too big on dried apricots. Dates or prunes are acceptable substitutes.