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1 tbsp. vegetable oil
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 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
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
I use Osem soup mix if I don't have any homemade stock.