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Chutney, Apricot (M, KLP, TNT)
Source: An Australian Heart Foundation cookbook
Yield: approximately 1-1/2 cups

1 tbsp. vegetable oil
1 medium onion, sliced
1 package (6 oz.) dried apricots, coarsely chopped
1 cup ready-to-serve chicken broth
1 tbsp. sugar
1-1/2 tsp. cider vinegar

Heat oil in heavy large nonstick skillet over medium-low heat until hot. Add onion; cook slowly 15 to 20 minutes or until soft, stirring occasionally.

Stir in remaining chutney ingredients.

Cover tightly; simmer 20 to 25 minutes or until apricots are soft, stirring occasionally. Serve veal with chutney.

Poster's Notes:
I use Osem soup mix if I don't have any homemade stock.

I often stuff veal (even a small piece, as I cut a small pocket into the veal roast) with a combination of dried fruit and parsley. I often use dried apricots and apples in equal combination with a small amount of chopped parsley. This is an idea I found in an Australian Heart Foundation cook book. I then serve the veal with this chutney, but if you like you can just serve the meat with the chutney and don't bother stuffing the meat as well.

Enjoy :)

Posted by Linda Gold

Nutritional Info Per Serving: N/A