Sautéed Sausages and Cabbage with Apricot-Mango Chutney

Ingredients

• 2 Tbs. extra-virgin olive oil
• 1 cup cider vinegar
• ¹/₃ cup granulated sugar
• 4 tsp. finely grated fresh ginger
• 4 tsp. minced garlic (5 medium cloves)
• 3 small fresh apricots, peeled, pitted, and cut into ½-inch pieces (about 1-¹/₃ cups)
• 1 large slightly underripe mango, peeled, pitted, and cut into ½-inch pieces (about 1-½ cups)
• + 9 more ingredients
• • ½ tsp. cumin seed
  • 1 small yellow onion, very thinly sliced
  • 1 small head green cabbage, cored and very thinly sliced (8 cups)
  • Freshly ground black pepper
  • 4 cooked chicken sausages
  • Kosher salt
  • ¾ tsp. coriander seed
  • ¾ tsp. fennel seed
  • 1 medium serrano chile, seeded and thinly sliced

Combine the vinegar, sugar, chile, ginger, garlic, and 1/4 tsp. salt in a 2-quart saucepan. Bring to a boil over medium-high heat, stirring occasionally, until the sugar is dissolved, 3 to 4 minutes. Stir in the apricots and mango. Reduce the heat to low and simmer, stirring occasionally, until t...

View full recipe at Fine Cooking