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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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    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


    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


      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


      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


    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
    Total Fat 0.6 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 301.6 mg
    Total Carbohydrate 170.1 g
    Dietary Fiber 7.9 g
    Sugars 155.2 g
    Protein 3.3 g

    The following items or measurements are not included:

    white wine vinegar

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