Fruit chutneys with their combination of sweet, tart flavors are a wonderful way to make good use of an abundance of seasonal produce. Chutney can be added to sandwiches, served with cheese and crackers, or as a condiment with grilled meats. Apricot chutney is especially delicious served with ham, pork, hard cheese, or with cream cheese. Since the fruit is easy to work with, the preparation time is very fast.

This recipe calls for 2 peeled Roma tomatoes. An easy way to peel the tomatoes is to cut an X in the bottom of each one and blanch them using the Steam mode in a steam oven. It only takes a minute or two and is easier than dealing with boiling water.

The steam oven can definitely simplify the process when preserving or canning, as the jars, lids, and rings can be sterilized using the Steam mode first. The filled jars can also be processed using the Steam mode, following the recipe instructions for filling the jars and processing time.

INGREDIENTS

1lb (500 g) fresh apricots, pits removed, coarsely chopped

2 Roma tomatoes, peeled and coarsely chopped

½ red onion, medium dice

½ cup golden raisins (optional)

Pinch red chili flakes (optional)

1 tbsp (15 ml) olive oil

1 tsp ground coriander

1 tsp ground cumin

1 tsp salt

⅔ cup (120 g) brown sugar

½ cup (75 ml) red wine vinegar

3 8-oz preserving jars with new rings and seals

PREPARATION

Heat the oil in a heavy-bottomed, medium-sized saucepan, and cook the onions and spices until the onions soften. Add the apricots, tomatoes, and sugar. Bring to a boil, then lower the heat and simmer for 35 minutes. Set aside to cool.

Meanwhile, heat the Steam oven in the Steam mode.

Place the jars, rings, and seals in the large perforated oven pan, slide the pan into the oven, and set the timer for 20 minutes to sterilize them. Turn off the oven and let the jars cool in the oven for 10-15 minutes.

Carefully fill the jars, leaving at least ½” headspace, and place the filled jars in the perforated pan. Top with the seal and ring, but don’t tighten the ring all the way. Slide the pan  into the oven and set the timer for 30 minutes to process using the Steam Mode.

When the timer elapses, turn the oven off and let the jars cool in the oven for at least 30 minutes before removing them. Tighten the rings before storing the jars. Refrigerate opened jars and use within a few weeks.

Yield 3 - 8oz jars