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Are you happy it’s finally National BBQ Month? While we like to BBQ year round, May is our favorite because the whole country is celebrating delicious food. If you’re new to cooking BBQ on your EGG, check out our Smoking Basics Publication...if not, proceed to some of our favorite recipes! We love Dr. BBQ’s Coffee Rubbed Brisket, Famous Dave’s Sticky Ribs and Virginia Willis’ Pulled Pork. Pair with this cheesy favorite for a winning way to start off May!

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Apricot Chutney

sprintersprinter Posts: 1,188
edited 2:17PM in Sides
Ingredients
• 12 Oz Dried Apricots - chopped• 3 Large Garlic Cloves - finely chopped
• 1 Large Red Onion - chopped• 2 tsp Grated Lemon Peel
• 1 Cup Water• &#189 tsp Salt
• 2/3 Cup Cider Vinegar• 1/8 tsp Cayenne Pepper
• 2/3 Cup Golden Brown Sugar - packed• &#189 Cup Blanched Slivered Almonds - toasted
• 3 Oz Dried Tart Cherries (¾ cup)
• 1 &#189 Tbs Chopped Fresh Rosemary

InstructionsCombine first 11 ingredients in a saucepanBring to a boil over medium heat and stir until sugar is dissolved
Simmer until most liquid is evaporated and chutney is thick (25 minutes)
Mix in the almonds
Chill and serve coldNotesI used this chutney as a stuffing for a pork loin but it was also good as a dip on crackers or with cheese.Number of Servings: Time to Prepare:
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