You will be delighted to discover how easy it is to make your own Apricot Chutney. It is one of my favourite ways to preserve this sweet, aromatic fruit to enjoy after apricots are no longer in season. If you have not previously made chutney, I encourage you to try this easy-to-follow recipe. The chutney is tangy and fruity, with the sweetness of the apricots balanced by the spices.
Why You’ll Love This Recipe:
- Chutney is very easy to make; you add all your ingredients to a saucepan, bring to a boil and simmer, stirring from time to time. It doesn’t get much easier than that!
- One of the great advantages of making your own chutney is that you have total control over the quality of the ingredients. There will not be any need for artificial colours, flavours or preservatives, just natural ingredients.
- After making your own preserves, I am certain that it will become one of your favourite ways to use fresh produce that you can enjoy in the months ahead.
- If you follow our recipe and use properly sterilised jars, the chutney will be shelf stable up to nine months.
- You will discover that chutney can lift the flavours of many dishes.
Recipe Inspiration: chutney is one of my favourite condiments, and this recipe has been adapted from my Fresh Peach Chutney. Like my Apricot Jam, chutney is one of the ways I like to use this fruit during the height of the season.
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Apricots: they are a freestone fruit, which means that when you cut the fruit in half the stone is easily removed. Look for ripe apricots that have a vibrant colour, are fragrant, plump, feel firm, but yield slightly to gentle pressure. Avoid any that have a lot of green, feel soft or are shrivelled.
- Brown/yellow onions: this is the most popular onion, but you can use white or red onions if you prefer. Onions add both sweet and savoury notes.
- Apple: I have used Granny Smith. It is a tart apple variety, ideal for cooking. Use another variety if you prefer.
- Vinegar: I have used white vinegar with 5% acidity. This is the main ingredient for preservation.
- Light brown sugar: adds sweetness and a caramel note.
- Ground black pepper: adds spice and depth of flavour.
- Yellow mustard seeds: I have used yellow mustard seeds to add bright, tangy flavour.
- Sea salt: we use coarse kitchen salt; the salt lifts the flavours in the chutney and assists with preservation. Fine table salt is not suitable as it is stronger and often contains additives.
- Dried chilli flakes: add a spicy note: add more if you want extra spicy chutney.
- Ground cinnamon and ginger: adds warm notes, flavour and aroma.
Variations:
Yellow mustard seeds: you can use brown mustard seeds if you prefer; they are a little spicier.
Apricots: if you don’t have quite enough apricots, you could make up the weight using peaches or nectarines. And if you are also interested in using an excess of plums, you may like to try my recipe for Fresh Plum Chutney.
Spices: you could add star anise or a pinch of ground cloves. Fresh chilli is a great addition if you like a little heat.
How To Make Apricot Chutney:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Add your ingredients to a large pot:
To a large, non-reactive saucepan, add all of your prepared ingredients.
2 – Stir to combine:
Give the mixture a good stir and place on a medium-high heat to dissolve the sugar.
3 – Cook the chutney:
Once the sugar has dissolved and the mixture has been brought to the boil, it will take approximately 40-45 minutes to cook. During this time, stir well to avoid the chutney from sticking to the bottom of the pan.
4 – Add to your jars:
Once cooked and allowed to stand for 10 minutes, the mixture can be added to hot jars and sealed.
Hint: after the jars have cooled, I suggest that you label your produce with the name and date as it can sometimes be difficult to identify, especially if you discover how easy it is and make several different varieties.
Tips for Success, Storage and FAQs:
If you follow the recipe instructions precisely and your jars are thoroughly sterilised, the Apricot Chutney should be shelf-stable for nine months.
Unopened jars of chutney should be stored in a cool, dark, dry location. Once a jar has been opened, store it in the fridge and always use a clean spoon to remove it.
No, you don’t need to peel the apricots – the skin breaks down during cooking.
You can, but you will get the best result if you set the chutney aside for at least one week to allow the flavours to develop and the vinegar to mellow.
Top Tip:
Although this is a simple, easily made recipe, it does require some of your time. It is important to stir the chutney regularly to prevent it sticking to the bottom of the pan and burning.
Serving Suggestions:
You will discover so many ways to use this vibrant, tangy, full-flavoured chutney. Some of our favourite ways are:
- Apricot Chutney goes especially well with chicken. Try it with our Roasted Chicken Marylands or Chicken Patties.
- It’s a great addition to a cheeseboard; try it with a robust cheddar or fresh goat cheese.
- Add to mayonnaise and use as a spread in a sandwich or wrap; it goes so well with ham or chicken.
- Serve at a barbecue with a variety of meats.
- Use as a glaze for a meatloaf.
- Wrap a pretty ribbon around a jar of chutney. It is an ideal homemade gift.
I do hope that you will enjoy this family favourite and that having discovered how easy it is to make your own chutney, you will be encouraged to make more. I look forward to hearing how you enjoy it.
Alex xx
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Apricot Chutney
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 1 kg (2.2 lb) apricots – prepared weight, once stones removed See Note 1
- 500 g (2 ½ cups) light brown sugar
- 450 ml (1 ¾ cups + 2 teaspoon ) white vinegar – 5% acidity
- 2 medium brown/yellow onions – finely chopped
- 1 large Granny Smith apple – unpeeled and cut into small cubes
- 60 g (⅓ cup) sultanas/golden raisins
- 1 teaspoon ground black pepper
- 1 ½ teaspoon sea salt
- 1 teaspoon yellow mustard seeds
- ½ teaspoon red chilli pepper flakes
- 1 ½ teaspoon ground cinnamon
- 1 ½ teaspoon ground ginger
Instructions
To Sterilise the Jars:
- Sterilise the jars you'll be using to store the chutney. Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts – if they do, allow them to air dry, instead of placing in the oven.Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes. Keep the jars warm.
For the Apricot Chutney:
- Cut the apricots in half and gently separate them.Carefully remove the pit and discard it. Cut away any bruises or blemishes from the fruit.
- Cut each apricot half into four pieces, or smaller if they are very large.
- Place all of the ingredients into a large, non-reactive saucepan or stockpot. See Note 2.Stir over medium-high heat until the sugar dissolves.
- Bring the chutney to boiling point then allow it to simmer for approximately 40-45 minutes.Stir occasionally until the mixture has reduced in volume, the surplus liquid has evaporated and the mixture thickens. The simmering time may vary as it will depend on the size of the pan and the amount of heat applied. As it thickens, you will need to be diligent with stirring and watch that it does not catch on the bottom of the pan. You can check that the chutney is ready by sliding a wooden spoon across the surface of the mixture. It is ready when the chutney does not immediately fill the gap. If the chutney is still too runny, cook it a further 5 minutes and test again.
- Be aware that as the liquid reduces, the mixture may bubble and spit and you need to take great care. I suggest that to be on the safe side, you wear a garment with long sleeves to protect yourself and use a long handled wooden spoon.
- After 40-45 minutes, or your chutney has thickened as per above, remove the saucepan from the heat and stand for 10 minutes to allow the fruit to settle. Remove and discard the star anise.
- Remove your sterilised jars from the oven, and whilst they are still hot, fill with the chutney and seal the jars immediately.
- When the jars are cool enough to handle, remove any spills on the outside of the jars and label and date the chutney. Store it in a cool, dark, dry location. Set it aside for a minimum of one week, ideally two-four weeks. This will allow the flavours of the chutney to amalgamate and the vinegar to mellow.When removing chutney, always use a clean, dry spoon to avoid spoilage. Store open jars in the fridge.
Notes
- Apricots: for accuracy, we recommend weighing the fruit once you have removed the stones and any blemishes from the fruit. Look for ripe apricots that have a vibrant colour, are fragrant, plump, feel firm, but yield slightly to gentle pressure. Avoid any that have a lot of green, feel soft or are shrivelled.
- Non-reactive saucepans: are those which are ceramic, stainless steel, glass or enamelled cookware. Copper, iron and aluminium pans are reactive. Acidic foods, such as vinegar or lemons, may take on a metallic taste and discolour if cooked in such pans.
- Maturing the chutney: a preserve made with vinegar needs time to mature. Set it aside for a minimum of one week, ideally two-four weeks. This will allow the flavours of the chutney to amalgamate and the vinegar to mellow.
- Storage: when the recipe is made according to instructions and the jars have been sterilised properly, the chutney will be shelf-stable for nine months when stored in a cool, dark place. A jar should be refrigerated after opening. Always use a clean spoon when removing chutney from the jar. This recipe has not been tested using a canning method. Please refer to the USDA Canning Guidelines for techniques, or follow a recipe designed for long-term canning.
- Nutritional information: is based on one whole jar. The nutritional information is an estimate only.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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