Savory Apricot Chutney with Garlic & Shallot

 Technically this isn't really a "sauce", but like a great sauce this chutney will transform your plate, adding a touch of gourmet and a kick of comfort to a variety of different dishes.

Originally this chutney made an appearance in last years Thanksgiving round-up, and somehow amid the chaos I forgot to post the recipe for it! What a perfect excuse to make it again, just in time for this years Holiday menu. 

At the end of the recipe I'll recommend a dish that would pair well with this Chutney. In the end it's totally up to you, I just hope you make it and love it as much as I do

Savory Apricot Chutney

This recipe yields roughly 2 cups of Chutney

Step 1. Prep

First you'll want to soak 24 dried Apricots in warm water for about 10 to 15 minutes:

While you're waiting for your Apricots to finish soaking 

Proceed to Brew:

2 bags //or// 2 Tbsp loose leaf Chamomile Tea in 3/4 c of Warm Water 
At this point you may be thinking "Chamomile Tea?" It plays so well with the sweetness of dried Apricots, lending and almost honey-like flavor to this wonderful recipe.

Step 2.

Making your Chutney

Into your food processor add all of the following:

24 soaked/drained Apricots (from Step 1)

2 c cubed Tomato

1/2 c Green Onion //or// Chive

2 Tbsp Mustard (your choice/preference)

2 tsp minced Shallot

1 tsp minced Garlic

1 Tbsp dried Basil //or// fresh Basil

1 Tbsp dried Parlsey //or// fresh Basil

2 tsp Onion Powder

1/2 to 3/4 c of Chamomile Tea Water**

Salt to taste

Puree until evenly chopped and broken down. 

**Stream in your Tea water as you puree. You may not want to use all of it, I recommend stopping after each 1/4 cup and tasting to see if you like the flavor intensity and thickness. It's completely up to you.

Don't over process - you don't want a paste!

In this post I've paired the Apricot Chutney with my Crimini Mushroom 'Meat'balls...only I've changed the appearance of the 'meat'balls, calling them Crimini Mushroom Steaks. Instead of adding Tomato Relish to the 'meat'ball mixture I added Apricot Chutney.

Flatten your Mushroom 'Meat'ball mixture out. Proceed to dry it using one of the warming methods noted at the end of this post. When you can peel the parchment paper from your Crimini Mushroom steak flip it, and let it warm for another 30 minutes to an hour.

This chutney would also pair really well with a cheeze plate...

xoxo,

Sarahfae - AtV