Apricot Chutney

1. Heat oil and curry powder in a 2-qt. saucepan over medium heat. Cook, stirring frequently, until curry powder is fragrant, about 2 minutes. Add onion, garlic, and ginger and cook, stirring occasionally, until soft, about 10 minutes.

2. Add apricots and raisins along with 1 cup water, lime juice, and sugar. Cook, stirring occasionally, until thickened, about 20 minutes.

3. MAKES 2 CUPS.

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Nutrient	Quantity
Total fats	43.1078 g
Protein	4.902 g
Carbohydrates	95.7566 g
Energy	751.4365 kCal
Fatty acids, total saturated 18:3 undifferentiated	3.8664 g
Water	201.9759 g
Aspartic acid	0.5179 g
Calcium, Ca	84.1595 mg
Lutein + zeaxanthin	106.7425 g
Fiber, total dietary	7.003 g
Fatty acids, total saturated 22:0	0.1386 g
Fatty acids, total trans-polyenoic 13:0	0.0016 g
Carotene, beta	1281.92 g
Niacin	1.551 mg
Vitamin A, RAE	112.225 g
Fatty acids, total trans-polyenoic	0.1533 g
Arginine	0.1673 g
Riboflavin	0.1829 mg
Tocopherol, beta	0.0042 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	3.8426 g
Fatty acids, total saturated 20:1	0.5535 g
Glutamic acid	0.4562 g
Stigmasterol	1.26 mg
Sodium, Na	13.8055 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0912 g
Total lipid (fat)	43.1078 g
Manganese, Mn	0.5881 mg
Fructose	2.196 g
Proline	0.1635 g
Fatty acids, total saturated 16:0	1.9489 g
Fatty acids, total saturated 8:0	0.0004 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	7.8288 g
Sucrose	35.0509 g
Choline, total	17.8127 mg
Fatty acids, total polyunsaturated 18:1 t	0.0126 g
Sugars, total	74.2708 g
Serine	0.1362 g
Fatty acids, total saturated 10:0	0.0004 g
Fatty acids, total saturated 18:0	0.8965 g
Vitamin B-6	0.3782 mg
Selenium, Se	2.1274 g
Ash	2.3724 g
Tocotrienol, delta	0.0042 mg
Fatty acids, total saturated 18:1 undifferentiated	26.3292 g
Pantothenic acid	0.5227 mg
Phenylalanine	0.0993 g
Beta-sitosterol	173.46 mg
Copper, Cu	0.3658 mg
Betaine	0.7065 mg
Thiamin	0.0891 mg
Methionine	0.0154 g
Iron, Fe	2.1592 mg
Carbohydrate, by difference	95.7566 g
Phosphorus, P	127.4085 mg
Folate, total	29.8675 g
Fatty acids, total polyunsaturated 18:2 t,t	0.1533 g
Tocopherol, gamma	11.5058 mg
Fatty acids, total saturated 4:0	0.0002 g
Fatty acids, total saturated 22:1 undifferentiated	0.0003 g
Alanine	0.1167 g
Valine	0.0978 g
Fatty acids, total saturated 18:2 undifferentiated	8.2075 g
Glycine	0.09 g
Carotene, alpha	22.0875 g
Glucose (dextrose)	4.3384 g
Fatty acids, total saturated 14:0	0.0181 g
Zinc, Zn	0.6956 mg
Isoleucine	0.0782 g
Maltose	0.0697 g
Tocopherol, delta	0.4158 mg
Fatty acids, total saturated 12:0	0.0008 g
Fatty acids, total polyunsaturated	12.074 g
Leucine	0.1403 g
Tocotrienol, alpha	0.0557 mg
Vitamin A, IU	2256.15 IU
Folate, DFE	29.8675 g
Tryptophan	0.0322 g
Vitamin C, total ascorbic acid	28.69 mg
Phytosterols	31.725 mg
Galactose	0.0042 g
Fatty acids, total polyunsaturated 18:1 c	26.0947 g
Fatty acids, total saturated 20:0	0.273 g
Fatty acids, total saturated 6:0	0.0008 g
Campesterol	101.22 mg
Tyrosine	0.0549 g
Vitamin K (phylloquinone)	38.2177 g
Fatty acids, total saturated	3.2793 g
Histidine	0.0516 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0003 g
Fatty acids, total monounsaturated	26.9744 g
Threonine	0.0823 g
Folate, food	29.8675 g
Cryptoxanthin, beta	120.9 g
Vitamin E (alpha-tocopherol)	9.0268 mg
Fatty acids, total trans	0.1659 g
Fatty acids, total trans-monoenoic	0.0126 g
Magnesium, Mg	47.557 mg
Lysine	0.1682 g
Potassium, K	900.714 mg
Cystine	0.0131 g
Fluoride, F	0.77 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	2 tablespoons	110.124	27.5448	0
Ginger	1	1.6	0.3554	0.015
Onion	1	28	6.538	0.07
Curry powder	1 teaspoon	6.5	1.1166	0.2802
Raisin	0.33 cup	166.1	43.736	0.253
Garlic Clove	1	4.47	0.9918	0.015
lime juice	2 tablespoons	7.5625	2.547	0.0212
canola oil	3 tablespoons	371.28	0	42
apricot	0.75 cup	55.8	12.927	0.4534