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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Almond Apricot Chutney

Source: dLife

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

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 0.3 Fat, 0.2 Vegetables, 0.1 Fruits, 0.1 Other Carbs, 0.0 Starch, 0.0 Lean Meat

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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Servings

Ingredients

Directions

Preheat oven to 350 degrees F.
Toast almonds on a baking sheet for 8 to 10 minutes, shaking pan often.
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.
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.