Curried Apricot Chutney

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.

PREP 7 mins
COOK 7 mins