Total Time
50mins
Prep 15 mins
Cook 35 mins

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.

Ingredients Nutrition

  • 1 12 cups coarsely chopped peeled apples (typically, 2 apples are needed)
  • 1 cup halved dried apricot (pack them into measuring cup when measuring)
  • 34 cup white wine vinegar
  • 14 cup golden raisin
  • 2 tablespoons finely minced fresh ginger
  • 2 cloves garlic, peeled and very thinly sliced
  • 14 teaspoon salt
  • 14 teaspoon hot pepper flakes (or less)
  • 1 cup white sugar

Directions

  1. In a large heavy pot (nonaluminum), combine fruit, vinegar, raisins, ginger, garlic, salt and hot pepper flakes; stir well.
  2. Over high heat, bring to a boil.
  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. Stir in sugar and return to a simmer; cook, uncovered and stirring very often, for about 20 minutes; mixture should appear thickened.
  5. Place mixture in a clean pint (2-cup) jar and let cool a bit before screwing on lid; then keep chutney refrigerated.
  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!
Most Helpful

as I can never leave well enough alone and as I wanted to be able to can this goodness, I made some additions and substitutions to this recipe and I modified the instructions a bit...I would note that this recipe was just awesome without my changes but for die-hard chutney fans, like me, it needed some oomph....I made 12 cups as follows: added 6 cups of chopped red onion; I chopped the apricots smaller than halves; I zapped the garlic cloves and ginger in my blender with about a cup of the vinegar; I used dark brown sugar instead of white and I had to use half and half golden raisins and sultanas as I ran out of the golden ones right in the middle of putting this together....I bet that using some jerk seasoning instead of the red pepper flakes could make for some pretty tasty stuff....thank you OP for getting my mind running away with an idea

Sue L. August 16, 2014

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!

Suzie_Q April 02, 2008

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!

Buster's friend October 25, 2007