MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apricot Cilantro Chutney
 Categories: Chutneys
      Yield: 1 Batch
 
      1 lg Yellow onion; cut into
           -quarters
      3 tb Pickled Jalapeno peppers
           -slices; up to 4 tb
      1 c  Fresh cilantro leaves;
           -loosely packed
      8 oz Dried apricots
    1/4 ts Ground cloves
      4 tb Fresh ginger; grated
    1/3 c  Apple cider vinegar
    1/4 c  Light brown sugar
    1/2 ts Salt
    1/4 ts Freshly grated black pepper
      1 c  Water
 
  Place onion, jalapeno, and cilantro in the bowl of a food processor
  and pulse until just diced. Add apricots and pulse 10-15 times or
  until well chopped. Transfer the mixture to a medium sauce pan and
  stir in remaining ingredients. Bring to a simmer over medium heat.
  Reduce heat to low and cook until liquid is mostly evaporated, about
  12 minutes. Chutney should be thick and gooey. Allow to cool to room
  temperature. It can be kept in the refrigerator for several weeks.
  
  Recipe by Toronto Star (adapted)
  
  Recipe FROM: <https://web.archive.org/web/20170327151822/
  http://recfoodcooking.org/sigs/Dave Smith/
  Apricot Cilantro Chutney.html>
 
MMMMM