Food Recipes Appetizers Dips & Spreads Curried Apricot-and-Tomato Ketchup Be the first to rate & review! Plus: F&W's Ultimate Sausage Guide By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on May 5, 2017 Save Rate PRINT Share Close Photo: © Tina Rupp Total Time: 30 mins Yield: Makes 1 2/3 cups Cook Mode (Keep screen awake) Ingredients 1 teaspoon vegetable oil 1/2 cup coarsely chopped onion 1 teaspoon finely grated fresh ginger 1 garlic clove, minced 1/2 cup coarsely chopped dried apricots 1 large tomato—peeled, seeded and chopped 1/2 cup cider vinegar 1/2 cup water 1/4 cup sugar 1 teaspoon Madras curry powder Salt Directions In a medium saucepan, heat the vegetable oil. Add the onion, ginger and garlic and cook over low heat, stirring occasionally, until softened, about 10 minutes. Stir in the apricots, tomato, cider vinegar, water, sugar and curry powder. Simmer over moderately low heat until the apricots are soft, about 15 minutes. Scrape the contents of the saucepan into a blender and puree until smooth. Season the ketchup with salt and transfer to a bowl. Refrigerate until cool, about 20 minutes. Serve at room temperature or chilled. Make Ahead The ketchup can be refrigerated for up to 2 weeks. Originally appeared: June 2009 Rate It Print