Apricot Chutney With Ginger and Toasted Almonds

Apricot Chutney With Ginger and Toasted Almonds

Apricot Chutney With Ginger and Toasted Almonds

45 minutes

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Details
  • Servings:   4
  • Vegan:   True
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   7 Points
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Cuisine
  • condiment
  • dip
  • spread
Comments
Ingredients
  • 1 tablespoon almonds, ground
  • 500 grams apricots
  • 2 tablespoons brown sugar
  • 1 tablespoon (8 g) ground ginger
  • olive oil
  • 2 chopped onions
  • 1/4 teaspoon salt
  • white pepper to taste
  • 1 teaspoon tablespoon plus 1 (20 ml) Vinagre de Jerez (sherry wine vinegar)
Instructions

Drizzle a few spoonfuls of olive oil in a pan and saute onions over low heat until they begin to turn brown and caramelize.

Add all the other ingredients except for the vinegar, salt and pepper. Simmer over low heat for 30 minutes.

Add the vinegar, salt and pepper. Simmer for another half hour.

Remove from heat and cool.

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