Traditional recipes

Spicy apricot chutney recipe

Spicy apricot chutney recipe

  • Recipes
  • Dish type
  • Preserves
  • Chutney

A sweet and spicy apricot chutney made with apricot jam and flavoured with roasted garlic and cayenne pepper.

7 people made this

IngredientsServes: 50

  • 1/2 whole head garlic
  • 1/4 teaspoon olive oil
  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 1kg apricot preserves
  • 240ml white vinegar
  • 2 teaspoons ground ginger
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt

MethodPrep:15min ›Cook:1hr5min ›Ready in:1hr20min

  1. Preheat oven to 230 C / Gas 8.
  2. Slice the top off the half head of garlic with a sharp knife, exposing the cloves. Discard the top. Place the head of garlic on a piece of foil; drizzle with 1/4 teaspoon of olive oil and wrap the foil around the garlic. Roast in the preheated oven until golden brown, 30 to 40 minutes.
  3. While garlic is roasting, place the onion and 1 tablespoon of olive oil into a saucepan over medium heat and cook and stir until the onion is browned, 10 to 15 minutes. Remove from heat. Stir in the apricot jam, vinegar, ginger, cayenne pepper and salt until thoroughly combined.
  4. Squeeze the roasted garlic cloves out of their skins and mash them in a bowl with a spoon. Mix the garlic into the chutney; bring to the boil over medium heat. Reduce heat and simmer until thickened, about 25 minutes, stirring occasionally. Stir carefully because any splashes of chutney will be burning hot.
  5. Pack the chutney into sterilised jars and process to seal.

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Easy Apricot Chutney Recipe

An easy traditional chutney recipe made with apricots that cooks up in just 45 minutes! This Indian chutney will spark joy in your dishes and sandwiches. Make this easy condiment today!

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Curious about what is in an Indian cook’s pantry? I made a free printable just for you. If you are just diving into Indian cooking, this Indian pantry list will be helpful to you. You probably already have some of these ingredients. Pro-tip, spices and sometimes vegetables, in an Indian market are much cheaper than at the supermarket.


Recipe Summary

  • 4 pounds sliced peeled peaches
  • 1 cup raisins
  • 2 cloves garlic, minced
  • ½ cup chopped onion
  • 5 ounces chopped preserved ginger
  • 1 ½ tablespoons chili powder
  • 1 tablespoon mustard seed
  • 1 teaspoon curry powder
  • 4 cups packed brown sugar
  • 4 cups apple cider vinegar
  • ¼ cup pickling spice

In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.

Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.

Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.


Recipe Summary

  • ¼ cup dried apricots, finely chopped
  • ½ cup brown sugar
  • ½ cup raisins
  • 1 cup water
  • 3 cups fresh cranberries
  • 1 Granny Smith apple - peeled, cored and chopped
  • 1 teaspoon grated lemon zest
  • ¼ cup fresh lemon juice
  • ¼ cup chopped crystallized ginger
  • ½ teaspoon red pepper flakes

In a saucepan, combine apricots, brown sugar, raisins and water bring to a boil. Reduce heat to simmer and stir while simmering for 5 minutes. Stir in cranberries, apple and lemon zest simmer for 10 minutes more.

Stir lemon juice, ginger and pepper flakes into the mixture before removing from heat. Serve chilled or at room temperature.


Preparation

Step 1

Stir shallot, coriander, ginger, and oil in a medium saucepan over medium heat until fragrant, about 1 minute. Add apricots, vinegar, figs, prunes, raisins, molasses, and 1½ cups water season with salt and pepper. Bring to a simmer and cook, adding more water if too thick, until fruit is soft and liquid is almost completely evaporated. Let cool.

Step 2

Do Ahead: Chutney can be made 1 week ahead. Cover and chill.

How would you rate Spiced Dried-Fruit Chutney?

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Begin by chopping the apricots into smallish chunks, then place them in a sieve and rinse them under cold water.

Shake off the excess water and put them in a large saucepan. Now place the coriander seeds in your smallest saucepan and heat the pan whilst tossing the seeds around it – as soon as they begin to splutter transfer them to a pestle and mortar and crush them lightly before sprinkling them over the apricots.

Add all the remaining ingredients to the apricots, then heat gently, stirring all the time until the sugar crystals have dissolved. Next bring everything up to simmering point and simmer the chutney (covered) for 45 minutes-1 hour. The apricots and onion need to be quite tender, but it's important not to overcook the chutney or it will be too thick – the right consistency is like chunky rather than liquid jam.

Remember, too, that it does thicken as it cools down.

When it's ready, spoon into the warmed, sterilised jar and seal straightaway, then label when cold.


The chutney can be refrigerated for up to 1 week.

I tried this recipe one day when I was in a rush to get dinner on the table while at the store I searched a quick chutney and this is what came up. It is now my go to. Try it and trust me you too will be a convert. It’s fast and delicious and now I’m never without chutney in my home as long as I have apricot preserves.

Thank you so much for this recipe!! I wanted chutney with my curry but did not feel like leaving the house. so I used dried tart cherries, apple cider vinegar, and strawberry jam instead of what was listed, but followed all other instructions. It turned out pretty well! Anyhow I'm so excited to try it with apricot next time because I can just imagine the flavor! Thank you thank you.


Recipe: Apricot Chutney (Khubani Ki Chutney)

An incredibly fast and simple Apricot Chutney recipe (sauce) packed with complex spice and zip.
This is a family recipe for spicy or hot apricot chutney. Very easy to make. Goes well with meat and curries or even as a spread with low-fat mayonnaise on sandwiches.

Check it out the Apricot Chutney Recipe here!!

Prep Time:10 minutes

Cook Time:20 minutes

Ingredients:

  • 350 gm apricots
  • 1 cup vinegar
  • 2 cups water
  • 1 tsp salt
  • 1/2 tsp red chili, crushed
  • 2 big Cardamom,crushed
  • 1/4 kg sugar
  • 1 tsp long strips of ginger
  • 1 clove garlic,finely chopped
  • 4 tsp raisins
  • 8-10 blanched almonds

Put apricots in boiling water till soft.

Peel and mash the apricots then strain the pulp and wash the stones of apricots with one cup of water.

Cook apricot pulp, ginger, garlic and water of washed stones, almonds and raisins till all the water is absorbed.

Add vinegar, sugar, salt, cardamoms and red chili pepper and cook till is thick and golden brown.


Reviews

This is a wonderful recipe. I too added some lost dates in the cupboard. Next time I make it though, I'm gonna puree it to turn it into a spread.

Really tasty. Not too molasses-y. I agree that it does not need any extra sugar, and I would say that the flavor between the shallot, coriander, and sweet fruit is complex. I stirred some into my yogurt this morning, and it was delightful. I wonder if some citrus would further improve the recipe?

We loved this recipe as is (we did add a few dates that we had on hand). Didn't need any sugar. Added about 1 tsp dried mint because we were serving it with lamb chops. Delicious!

Needs at least 1/4 cup brown sugar extra. good but needs the extra sugar. otherwise too simple flavour


Nutrition

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Calories per serving: 3423

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Watch the video: EUKOLA 80 Υπέροχο chutney ντομάτας (December 2021).