Apricot Chutney with Star Anise

Flavorful chutney with a hint of spice

Ingredients:

1⁄4 cup any vinegar

1⁄2 cup water

1⁄4 cup sugar or honey

salt to taste

1⁄4 teaspoon black pepper

1 small dried hot red chile (optional)

3 star anise

1 tablespoon peeled and minced fresh ginger or 2 teaspoons ground ginger

1⁄2 cup minced onion

20 dried apricots, cut into 8 pieces each

Ingredients:

1⁄4 cup any vinegar

1⁄2 cup water

1⁄4 cup sugar or honey

salt to taste

1⁄4 teaspoon black pepper

1 small dried hot red chile (optional)

3 star anise

1 tablespoon peeled and minced fresh ginger or 2 teaspoons ground ginger

1⁄2 cup minced onion

20 dried apricots, cut into 8 pieces each

Directions:

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