This super simple chutney-like paste is good to enjoy alongside Indian or Asian dishes that require a slightly sweet and savory sidekick. I love it paired with Indian-Spiced Chana Dal Shepherd Pie. —CS
MAKES 1 CUP (310 G)
6 oz (170 g) dried Turkish apricots, minced
3 tbsp (60 g) agave nectar
3 tbsp (45 ml) brown rice vinegar
3 tbsp (45 ml) lemon juice
2 tbsp (30 ml) shoyu
1 tsp gochugaru (Korean red chile powder)
Place all the ingredients in a small saucepan. Bring to a low boil, lower the heat to a simmer and cook, stirring occasionally, until thickened and paste-like. The apricots should be completely soft and fall apart, 10 to 15 minutes. Let cool, transfer to an airtight container and store in the refrigerator for up to 2 weeks.