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.
My Private Note
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
- 1In a large heavy pot (nonaluminum), combine fruit, vinegar, raisins, ginger, garlic, salt and hot pepper flakes; stir well.
- 2Over high heat, bring to a boil.
- 3Next, turn heat down to low, cover pot and simmer for about 10 minutes, or until you see that the apricots have plumped up.
- 4Stir in sugar and return to a simmer; cook, uncovered and stirring very often, for about 20 minutes; mixture should appear thickened.
- 5Place mixture in a clean pint (2-cup) jar and let cool a bit before screwing on lid; then keep chutney refrigerated.
- 6Serve, 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!
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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
- 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