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Almond Apricot Chutney
Source: dLife

A warm apricot, almond, raisin, citrus, and pepper sauce.

Prep Time: 20 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 96 servings
Amount Per Serving
Calories 34.0
Total Carbs 8.2 g
Dietary Fiber 0.6 g
Sugars 6.2 g
Total Fat 0.3 g
Saturated Fat 0.0 g
Unsaturated Fat 0.1 g
Potassium 47.0 mg
Protein 0.4 g
Sodium 50.6 mg
Dietary Exchanges
, 1/2 Vegetables , 1/2 Fruits , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Preheat oven to 350 degrees F.
  2. Toast almonds on a baking sheet for 8 to 10 minutes, shaking pan often.
  3. Remove pit from apricots and chop them to make about 3 1/3 cups. Remove stems and seeds from bell peppers and chop to make about 3 1/3 cups. Remove seeds from oranges and lemons and chop with peel on to make about 1 1/3 cups oranges and 1 cup lemons, with juices.
  4. Add almonds, apricots, bell peppers, oranges, lemons, onions, sugar, vinegar, crystallized ginger, raisins, salt, ground ginger, and garlic to a pot. Let mixture boil over high heat, stirring often. Lower heat to medium high and let simmer 35 minutes or until mixture is reduced to 1/3 cup and it is thick. Stir often.

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