Baking
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"Apricot trees thrive in Canberra and we were fortunate to have inherited one in our garden while living there. I obtained this apricot chutney recipe which has been a family favourite. Now I must look for a box of apricots, rather than picking them myself! A great chutney recipe"- Sandra Davies.
Tastetip- Chutney is from the Hindi word 'chatni' meaning strong spices, chutney is a preserved or fresh relish made from fruit or vegetables with vinegar, sugar, herbs and spices.
Once you have mastered this chutney you can feel free to experiment with other over-ripe fruit ready for the jars - like mango, peaches etc. I love this chutney with Indian curries, a steak sandwich, with a roast lunch or a Ploughman’s lunch. My family slather chutney on everything... this is great stuff.
Makes 6 small - medium jars. V. Vg. DF. GF.
Pictured: Apricot chutney ingredients for double the recipe
Ingredients
- 2 ½ lbs/1.15kg apricots, roughly chopped
- 1 ½ lbs/680g onions, chopped
- ½ lb/230g raisins, roughly chopped
- 1 lb/450g brown sugar
- 1 tbsp mustard seeds
- 1 tsp chilli powder (or ½ tsp)
- 1 tbsp salt
- 1 pint/570ltrs white vinegar
- Grated rind 1 lemon
- ½ tsp cinnamon
- 1 tsp turmeric
Method
Place all ingredients immediately into a saucepan and cook until set.
To note - if apricots are not cooked straight away their juices will start to run and cause an incorrect ratio of liquid.
If doubling the recipe, reduce the amount of vinegar by ¼ and make sure to use a preserving pan to reduce the liquid more quickly.
Should be the consistency of jam.
Keep in sterilized jars for several months before use.
Dietary preferences
- Vegetarian
- Gluten-Free with ingredient checks
- Dairy-Free with ingredient checks
