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Apricot Chutney with Star Anise

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(Recipe ID: 696)

Preparation time: 30 minutes

Source: Vito De Carolis

Delicious condiment with roast meats or fowl.  The Star Anise (Illicium verum), adds a distinctive licorice flavor.


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  • 1/4 cup Red Wine Vinegar *

    Claudio Rosso suggested

  • 1/2 cup Water
  • 1/4 cup Citrus Flower Honey

    Ramo d'oro suggested

  • 1/4 teaspoon Sea Salt with Matcha Tea *

    Ferri suggested

  • 1/4 teaspoon Fresh Ground Green Peppercorn *
  • 1/4 teaspoon Paprika picante
  • 3 Star Anise
  • 3 teaspoons Ground Ginger *

    Ferri suggested

  • 1/2 cup Minced Onion
  • 20 Dried Apricots, cut into 8 pieces each


  1. Combine red wine vinegar, water, honey, aromatic salt, pepper, paprika, star anise, ground ginger and onion in a small saucepan and turn the heat to medium.  Bring to a boil, stirring occasionally, then lower the heat and cook 5 minutes.
  2. Add the apricots and continue to cook until all but a tiny bit of the liquid is gone,  If the mixture is not "jammy" or the apricots not quite tender, add a little more water and cook some more.
  3. Taste and adjust seasoning as necessary.  Use chutney within a few days and serve as you like hot, warm or at room temperature.

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