Photo: Fir0002, CC BY-SA 3.0 · source

Other · From Bladwijzer

Apricot chutney

Updated on 9 October 2026

• Makes: ± 3 jars of 200 ml
• Time: 1 hr
• From: Apricot

Ingredients

• 600 g firm apricots, stoned and diced
• 1 large onion, finely chopped
• 150 ml cider vinegar
• 120 g soft brown sugar
• 1 tbsp grated fresh ginger
• 1 tsp mustard seeds
• 1 tsp salt
• 1 tsp curry powder (optional)
• 1 tbsp sunflower oil

Method

1. Gently fry the onion in the oil for 5 minutes, together with the mustard seeds and the ginger.
2. Add the apricots, vinegar, sugar, salt and curry powder and bring to the boil.
3. Simmer gently for 35 to 40 minutes with the lid half on the pan, stirring regularly so nothing catches.
4. The chutney is ready when it is thick and a spoon dragged across the bottom of the pan leaves a trail for a moment.
5. Fill hot, clean jars to the brim, close at once and turn them upside down for 5 minutes.

Storing: Unopened, six months in a cool, dark place; once opened, in the fridge and eat within 4 weeks. Good with cheese, grilled chicken and in a ham sandwich.