Red onion lent a slight, pleasant bite to the chutney. A combination of salted butter and neutral oil worked best for sauteing. Sulfured and unsulfured dried apricots fared equally well in this recipe. The cooled chutney can be refrigerated for up to two weeks. Our favorite way to use this chutney was in a gooey grilled cheese (see TK), but it's also great as a topping for grilled pork chops, in a turkey sandwich, or simply as a component on a cheese board.
large red onion, diced (about 1½ cups)
tablespoons salted butter
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