Anarchy in a Jar

The revolution starts in your mouth // Small-batch condiments made in Brooklyn

Recipe for a Bruised Heart

UncategorizedLaena McCarthy

Big Bad Wolf Spicy Apricot Chutney

This recipe was pulled from the Fields of Greens but modified slightly (we used 2 lbs of apricots). The aroma from the spices and orange juice simmering away on the stove will lift your spirits and help erase a winter funk. The resulting cheery orange chutney is laced with pretty spirals of green jalapenos that provide just enough heat to take your mind off of other things.

And as for the name, well, it was the nicest one we came up with.

1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8 teaspoon ground coriander/ground cloves**we used whole coriander seeds and whole cloves, simmered with the orange juice and sugar and then strained out
Pinch of black pepper
1/4 cup of sugar
1/4 cup of honey
1 cup of fresh orange juice
1/2 pound dried apricots (diced into uneven pieces--it is chutney!) about 1/2 cup
1 teaspoon grated fresh ginger
Pinch of salt
1/4 cup golden (or otherwise) raisins
1 fresh jalapeno chili, seeded and sliced into half moons
1 teaspoon fresh lemon juice
1 teaspoon apple cider vinegar

Soak the apricots in water for about 10 minutes or until soft(er). Combine spices and set aside.

In a small saucepan, dissolve the sugar in the orange juice and cook over medium heat for about 5 minutes. Add the apricots, ginger, salt and mixed spices and cook over low heat until the apricots are tender (about 15 minutes). Remove the pan from the heat and add the remaining ingredients. There will be some liquid in the pan but the fruit will absorb it. Continue to cook over low heat until the apricots seem nice and soft (at this point you can start to squish them a bit with a wooden spoon, an added benefit for those nursing a damaged ego).

The chutney will hold in the fridge for a week or two or even longer if stored in tightly sealed containers. Or follow recipes below for instructions on how to can (make sure you boil in water bath for 15 minutes!)

This chutney is delicious with goat cheese on toast, in a grilled cheese sandwich with sharp cheddar, or spread over roasted chicken. Also goes great with a strong cup of Darjeeling or Prince Vladimir tea on the side. Go wild! Nurse that heart!