Apricot-Almond Chutney

Ingredients

• 1 Tablespoon Canola Oil
• 1 1/2 Teaspoons Salt-Free Organic Hot Curry Powder
• 1 Teaspoon Yellow Mustard Seed
• 2 Cloves Garlic, minced
• 1/4 Cup Diced Red Onion
• 1 Cup Sun-Dried Turkish Apricots, soaked in hot water and chopped
• 1 Tablespoon Cornstarch
• 1/4 Cup Apple Cider Vinegar
• 1 Teaspoon Kosher Sea Salt Flakes
• 1/2 Teaspoon Ground Black Pepper
• 1/4 Cup Cilantro, chopped
• 1/4 Cup Slivered & Blanched Almonds, toasted