Apricot Chutney
A rich, tangy fruit preserve made with ripe stone fruit, sultanas, and warm spices. It brings sweet, savoury balance to roasted meats, cheese, and cold cuts.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 95 kcal
Equipment
- •large heavy-based saucepan
- •wooden spoon
- •chopping board
- •chef's knife
- •sterilised glass jars with lids
Nutrition
Per serving, approximate
- Calories
- 95 kcal
- fat
- 0.2 g
- carbs
- 22 g
- fibre
- 1.5 g
- protein
- 1 g
- calories
- 95 kcal
Instructions
- 1
Wash the apricots, discard the stones, and chop the flesh into rough one-centimetre pieces.
- 2
Place the chopped apricots, diced onion, and sultanas into a large heavy-based saucepan.
- 3
Add the apple cider vinegar, brown sugar, grated ginger, garlic, mustard seeds, ground coriander, chilli flakes, and salt.
- 4
Stir the mixture well over medium-low heat until the brown sugar dissolves completely.
- 5
Bring the liquid to a gentle boil, stirring frequently to ensure ingredients do not catch.
- 6
Reduce heat to low and simmer uncovered for forty to forty-five minutes until thick and jammy.
- 7
Stir the base regularly as the liquid reduces to prevent scorching.
- 8
Remove the saucepan from the heat and carefully ladle the hot chutney into warm, sterilised jars.
- 9
Seal the jars immediately with clean lids and leave them to cool completely on the bench.
Chef's tips
Draw a wooden spoon across the bottom of the pot; when a clear trail holds for two seconds, the chutney is thick enough. Allowing the sealed jars to mature in a dark pantry for two weeks will mellow the vinegar and deepen the spices. Always use a heavy-bottomed stainless steel or enamelled pot to prevent scorching the sugars.
Ingredient substitutions
- fresh apricots → 500 g dried apricots soaked in 300 ml boiling water for 1 hour
- apple cider vinegar → white wine vinegar or malt vinegar
- sultanas → currants or chopped raisins
Storage
Store unopened sterilised jars in a cool, dark pantry for up to twelve months, and refrigerate after opening for up to six weeks.
Reheating
Serve at room temperature straight from the jar, avoiding direct heating.
Common mistakes to avoid
- •Boiling too rapidly on high heat, which scorches the sugars on the pan base.
- •Under-reducing the liquid, resulting in a watery chutney that spoils quickly.
- •Pouring boiling chutney into cold glass jars, which can crack the glass.
Serving suggestions
Cooked Apricot Chutney?
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