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Ingredients
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1 small red onion, diced
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200g dried apricots, roughly chopped
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1/2 cup (125ml) white wine vinegar
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1/4 cup (60g) caster sugar
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3 Masterfoods cinnamon sticks
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1 tablespoon freshly grated ginger
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Salt & freshly ground pepper
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8 slices Helgas black rye bread, toasted
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2 tablespoons low-fat spreadable cream cheese
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80g baby rocket leaves
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100g 97% fat-free shaved ham
Method
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1Place the onion, apricots, vinegar, sugar, cinnamon, ginger and 1/2 cup (125ml) water in a saucepan. Bring to the boil and stir until the sugar dissolves. Reduce the heat and simmer, stirring occasionally, for 20 minutes or until the apricots soften and just begin to break down. Season with salt and pepper.
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2Spoon into a clean glass jar and set aside to cool. Refrigerate until required.
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3Toast the rye bread. Spread with a little cream cheese and top with the rocket, ham and a generous dollop of apricot chutney. Serve immediately.
Source: taste.com.au
