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    You are in: Home / Recipes / Apple-Apricot Chutney Recipe
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    Apple-Apricot Chutney

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    Lennie's Note:

    I am on a fresh ginger kick, plus it's the time of year (it's autumn as I write this) to use those fresh apples! I really appreciate that this recipe makes such a small amount that you can keep it in the fridge, without the bother of processing it. Makes a great hostess gift, too.

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    • 1 1/2 cups coarsely chopped peeled apples (typically, 2 apples are needed)
    • 1 cup halved dried apricot (pack them into measuring cup when measuring)
    • 3/4 cup white wine vinegar
    • 1/4 cup golden raisin
    • 2 tablespoons finely minced fresh ginger
    • 2 cloves garlic, peeled and very thinly sliced
    • 1/4 teaspoon salt
    • 1/4 teaspoon hot pepper flakes (or less)
    • 1 cup white sugar

    Directions:

    1. 1
      In a large heavy pot (nonaluminum), combine fruit, vinegar, raisins, ginger, garlic, salt and hot pepper flakes; stir well.
    2. 2
      Over high heat, bring to a boil.
    3. 3
      Next, turn heat down to low, cover pot and simmer for about 10 minutes, or until you see that the apricots have plumped up.
    4. 4
      Stir in sugar and return to a simmer; cook, uncovered and stirring very often, for about 20 minutes; mixture should appear thickened.
    5. 5
      Place mixture in a clean pint (2-cup) jar and let cool a bit before screwing on lid; then keep chutney refrigerated.
    6. 6
      Serve, cold from fridge, with a pork roast or with chicken, or in a sandwich, or with cream cheese and crackers; keeps well in fridge for at least 2 weeks--if it lasts that long without being devoured!

    Browse Our Top Chutneys Recipes

    Ratings & Reviews:

    • on April 02, 2008

      55

      This stuff is absolutely delicious! I haven't even tried it with meat like I planned on, I've just been eating it with a spoon! lol I halved it and got exactly 1 cup. I didn't have white wine vinegar, so used apple cider, not sure if it affected the final product, but it is delicious anyway. I will definitely be making more so that I have some in the fridge for when I do finally manage to serve it with meat! Thanks for the truly wonderful recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 25, 2007

      55

      How did this one get missed for so long? OMG! This is an amazing chutney!!! Made this up while pork roasted in oven. Used white basalmic vinegar & added 1/2 diced sweet onion along with a diced yellow habenero (sans seeds) for the heat. Served with simple rosemary roast pork, roasted sweet potatoes & steamed spinach. Restaraunt quality was the comment by our houseguest & DH concurred. Between the 3 of us there is only about 1/2 cup left! That's alotta chutney we chowed down on! Seriously, try this - it's great Thank you Lennie, this one I'll be making for 1/2 pint Christmas gifts!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Apple-Apricot Chutney

    Serving Size: 1 (574 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 656.7
     
    Calories from Fat 5
    77%
    Total Fat 0.6 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 301.6 mg
    12%
    Total Carbohydrate 170.1 g
    56%
    Dietary Fiber 7.9 g
    31%
    Sugars 155.2 g
    621%
    Protein 3.3 g
    6%

    The following items or measurements are not included:

    white wine vinegar

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