Apricot Chutney (Sweet)

26 Jun

This is a lovely sweet, sour and spicy chutney to go with savory Indian dishes, barbecues or even with cheese. It is something like a sweet mango chutney, light, juicy and delicious.

Makes 1.25 litres Prep 15 minutes Cook 30-40 minutes
  • I kilo (2.2lb) apricots (stoned and chopped it is about 4 packed cups)
  • 600ml (3 scant cups) white vinegar
  • 800g (4 scant cups) sugar
  • 1 tsp salt
  • 5cm piece ginger grated
  • 4 cloves garlic, sliced
  • 8 green cardamom pods
  • 12 black peppercorns
  • 1 tsp aniseed, ground
  • 1 tsp onion seed
  • 6-10 dried chillis or 1/2 tsp chilli powder
  • 1/2 tsp ground fenugreek (optional)
Stone and cut the apricots into pieces and put into a non-corrosive pan with the vinegar, sugar, salt. garlic, ginger. Bring to a boil, lower the heat and cook slowly for about 20 minutes add the remaining ingredients the aniseed, onion seed and chillis and cook for a further 10-15 minutes or until the chutney starts to thicken slightly and and the colour starts to darken a little . Pour into warm sterilised jars and seal immediately. Best to leave this chutney for a least a week before eating to give the vinegar a chance to mellow.
Storage should store for 2 years of more in a cool dark place. Once opened keep in the fridge.
Note on Chilli Heat
The amount of chilli you use is really to suit you own taste,this is a predominantly sweet chutney so I have use only a little chilli heat but you could crank it up a lot. I used a dried red chilli called exploding ember which I grew last summer they are small not that hot.

One Response to “Apricot Chutney (Sweet)”

  1. chaiselongue 28/06/2009 at 16:03 #

    Your apricot harvest looks great! We've just picked ours too, only 47 of them in all as it is a young tree, but they're delicious. I didn't know about this blog – glad to have found it.

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