Apricots are sweet and sour, tempering the pungency of the other ingredients. Sourness helps keep the digestive tract moistened. This recipe was chosen as a tasty option for salad dressing. Curry and dill are optional - replace with your favorite spices for infinite variety.

Curried apricots are popular in South African 'Braais' or barbecue. Here turkish apricots sweeten and give a smokey flavor to pungent mustard and dill. Turmeric in the mustard provides slight bitterness that makes this condiment versatile enough to be a south asian chutney. Discovered by Chef Jerry Traunfeld of The Herb Farm (http://www.theherbfarm.com), in Woodinville, WA.

5 whole	Apricot (dried)
1/8 tsp	Black Pepper
1/4 tsp	Curry Powder
1 tsp	Dill
1/4 c	Mustard
1/8 tsp	Salt (Mineral Salt)
1 tbsp	Sunflower Oil
1/4 c	Yellow Onion

Chop and soak the apricots in 1/4c water for one hour. Make a thick paste with the dried spices by adding a small amount of water.

Put apricots, apricot water, mustard, salt, and dill in a food processor and blend.

Chop the onions finely and sautee them in the oil. When the onions turn translucent, add the spice paste and continue frying until the aroma of the spices becomes fragrant but before the spices brown. Mix into the apricot sauce.

what do customers buy after viewing this?