Do you like chutney? I do, both the mild kind and the hot, spicy kind. But if we’re talking about transforming apricots into chutney, I think it best to stick with ingredients that won’t drown the taste of the fruit. Mangoes have an assertive flavor and stand up to chilis and lots of onions very well – tomatoes, too. But for the true taste of peaches and apricots to come through in chutney, I stick with sweet spices.
Apricot Chutney Recipe
PrintPrep15 minutes Cook Time30 minutes Yield6 cups
- 2 lbs ripe apricots (5 cups)
- 10 ounces brown sugar (1 1/2 cups)
- 1 medium onion
- 4 ounces golden raisins (just under 1 cup)
- 1 tsp fresh, grated ginger root
- 1 tbsp salt
- 1 cup cider vinegar
- 1 tsp coriander seeds
- 3 cloves garlic
- Rinse, halve and pit the apricots.
- Slice the onion and garlic thinly.
- Put all the ingredients into a large pan. Boil until the apricots are very soft.
- Remove the apricots from the pan with a slotted spoon and put them into clean, dry jars.
- Boil the remaining liquid until it becomes a thick syrup.
- Pour the syrup into the jars; cover and allow to cool before storing.
Adapted from ‘Summer Cooking’ by Elizabeth David.