Petite Pumpkins With Apricot Chutney Recipe
Summary
Ingredients
| Salad oil | 1 Tablespoon | |
| Onion | 1 Large, chopped | |
| Minced ginger | 1 Tablespoon | |
| Mustard seed | 1 Tablespoon | |
| Curry powder | 1 Teaspoon | |
| Cayenne | 1/8 Teaspoon | |
| Dried apricots | 2 Cup (16 tbs), coarsely chopped | |
| Golden Raisins | 2/3 Cup (16 tbs) | |
| Cider vinegar | 1/2 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Salt | To Taste | |
| Coriander/ cilantro | 1/3 Cup (16 tbs), chopped | |
| 8 cooked petite pumpkin shells | ||
Directions
In a 3 to 4-quart pan, combine oil, onion, and ginger; stir over medium-high heat until onion is faintly browned, 8 to 10 minutes.
Add mustard seed, curry powder, and cayenne; stir over low heat until spices are fragrant, 1 to 2 minutes.
Add apricots, raisins, vinegar, and sugar; cover and cook over low heat, stirring occasionally, until liquid is absorbed, about 7 minutes.
Add salt to taste.
If made ahead, cool, cover, and chill up to 3 days.
Stir in cilantro before serving.
Fill warm or cool pumpkin shells to the rim with warm or cool apricot chutney.
Set lids on top or alongside.
Add mustard seed, curry powder, and cayenne; stir over low heat until spices are fragrant, 1 to 2 minutes.
Add apricots, raisins, vinegar, and sugar; cover and cook over low heat, stirring occasionally, until liquid is absorbed, about 7 minutes.
Add salt to taste.
If made ahead, cool, cover, and chill up to 3 days.
Stir in cilantro before serving.
Fill warm or cool pumpkin shells to the rim with warm or cool apricot chutney.
Set lids on top or alongside.
Chef
