6 Serves
85 Mins
7 g
37 g
18 g
Heat the olive oil in a heavy-bottomed pot over medium-low heat. Add the diced yellow onions and sauté until they are soft and deeply caramelized, which helps build the base flavor.
Ingredients, vitamins, and health benefits
Olive Oil
Yellow Onion
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ItalianVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
23 µg / 400 µgCalcium
84 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
148 mg / 1,250 mgPotassium
677 mg / 4,700 mgSodium
410 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
8 g / 28 gSugar
26 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
Stir in the chopped fresh apricots, fresh ginger root, and toasted almond slivers. Mix well to combine all the flavors.
Reduce the heat to low and simmer the mixture for 30 minutes, stirring occasionally to prevent sticking.
Stir in the apple cider vinegar, salt, and black pepper. Continue to simmer for an additional 30 minutes until the chutney reaches a thick, jam-like consistency.
Remove the pot from the heat and allow the chutney to cool completely before transferring to a storage container.
Fresh Apricots
Fresh Ginger Root
Almond Slivers
Apple Cider Vinegar
Salt
Black Pepper
Vitamin A
145 µg / 900 µgVitamin C
16 mg / 90 mgVitamin E
7 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
23 µg / 400 µgCalcium
84 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
76 mg / 420 mgPhosphorus
148 mg / 1,250 mgPotassium
677 mg / 4,700 mgSodium
Fiber
8 g / 28 gSugar
26 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
32
g165
g46
g
Italian
FrenchZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g