Apricot Chutney with Star Anise

Flavorful chutney with a hint of spice


Combine all ingredients except the apricots in a small saucepan and turn the heat to medium.

Bring to a boil, stirring occasionally, then lower the heat and cook for 5 minutes.

Add the apricots and continue to cook until all but a tiny bit of the liquid is gone. If the mixture is not “jammy,” or the apricots not quite tender, add a little more water and cook some more.

Taste and adjust seasoning as necessary; you may add more of anything you like. Use within a few days and serve hot, warm, or at room temperature.

Adapted from How to Cook Everything by Mark Bittman