Quick Apricot Chutney

1. 1

   In a 10- to 12-inch frying pan, combine jam, vinegar, mustard seed, and ginger.

2. 2

   Stirring often, bring mixture to a boil over high heat. Continue boiling, stirring often, until reduced to 2 cups, about 8 minutes.

3. 3

   Let the apricot chutney cool, then serve. Or pour into a jar, cover airtight, and chill.

4. 4

   Nutritional analysis per tablespoon.

* Per serving · 4 servings · Values may vary.

No additional tips available.