Apricot-Fennel Chutney

from The New York Times, August 3, 2008 (Daniel Patterson)

via Jeanne Milligan

makes about 1 1/2 cups

2 tablespoons Champagne vinegar

1/8 teaspoon crushed red pepper

1 tablespoon plus 1 teaspoon sugar

1/2 teaspoon salt

1 cup finely chopped fennel

1 cup finely chopped apricots

1 teaspoon lime juice

2 tablespoons chopped mint

In a non-reactive pot, bring 1/2 cup water, the vinegar, red pepper, sugar and salt to a boil. Add the fennel and gently boil until tender but still crisp, about 5 minutes. Add the apricots and bring to a boil, stirring, until mixture thickens, 3 to 5 minutes more.

Spread the chutney in a baking dish to cool. When it reaches room temperature, stir in the lime juice and mint. Adjust with salt and sugar to taste.

Serve with pork chops, beef, lamb, or poultry.