Apricot & Walnut Chutney Recipe

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Ingredients

Directions

Step #1 preheat your trusty oven to 325F.
Step #2 Dry roast pecans in a medium sized skillet over med-heat/flame until fragrant, about 5 mins, stirring often.
Step #3 Transfer to a large serving bowl & set aside.
Step #4 Saute onion & garlic in oil in the same skillet until just browned, about 5 mins.
Step #5 Add the apricot, rosemary, sage & parsley & saute just until heated through.
Step #6 Add to the bowl containing the pecans & mix well.
Step #7 stir in the the bread cubes & add the stock, 1/2 c at a time until it is the desired moistness.
Step #8 Transfer to a casserole dish, cover & bake for 20 mins.
Step #9 Baste every once in awhile with extra stock.
Step #10 Remove the cover & bake for a further 20 mins.
Step #11 "Vegetarian.
Enjoy the APRICOT & WALNUT CHUTNEY recipe

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