Ingredients

makes 2 1/2 cups

　　2 tablespoons olive oil

　　1/2 small onion, finely chopped (about 1/2 cup)

　　1 pound apricots, peeled, quartered, and pitted

　　1/2 cup sugar

　　1/2 cup good-quality honey

　　1/3 cup raisins

　　1/4 cup cider vinegar

　　

Step 1

Heat the oil in a medium skillet over medium heat until hot but not smoking. Add the onion; cook, stirring frequently, until soft and translucent, about 4 minutes.

　　

Step 2

Transfer the onion to a large saucepan. Add the apricots, sugar, honey, raisins, and vinegar. Cook over medium heat, stirring, until thickened, about 25 minutes.

　　

Step 3

Pour the chutney into a large bowl, and let cool completely. The chutney can be refrigerated in an airtight container up to 1 week. Bring to room temperature before serving.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.