• 2 Cups dried Apricots - chopped
  • 3 Jalapeno Peppers
  • 1/2 cup sugar - I use a mix of white & brown
  • 1 inch fresh ginger or more - peeled and finely sliced
  • Zest & juice of a small lemon
  • 1 tablespoon cooking oil (not olive oil)
  • 2 Peperoncini
  • 3/4 Cup water
  • 3 tablespoons of finely Chopped Fresh Mint
  • One large red or yellow onion - sliced or diced


Add the apricots & the ginger to the wine and let them soak for a couple of hours. Strain the apricots & ginger and keep the wine aside. Heat the oil and cook onion until limp, add the red dry chillies. When the pepper starts to turn color, add the Jalapeno peppers. Stir fry for a couple of minutes and add the apricots & ginger that you had saved. Toss for another few minutes. Add the lemon juice & zest, sugar, mint, water and wine & boil at medium heat till a corn syrupy consistency is reached. Pick out the peperoncino – if you can find them – when the chutney is done.