Apricots are a great reminder of summer. In Poland, my wife’s family have a small holding in the south of Poland, and there are many apricot trees on the farm. Every summer we end up getting a large box of apricots to bring home after a visit. The problem is that they end up going off, because we just cannot get through so many apricots, so this year I am making apricot chutney, because chutney is just hot readily available in Poland…and what’s better than a bit of apricot chutney with a good curry!

Apricot Chutney
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 1 Jar
- Difficulty Level Easy
Recipe Rating
- (0 /5)
- 0 ratings
Ingredients
- 15 Apricots, stoned
- 1/2 cup White Wine Vinegar
- 185g brown Sugar
- 1/5 tsp Mustard powder
- 1 tsp dried Ginger powder
- 1/5 tsp Cayenne Pepper
- Pinch of Salt
- 1/2 onion chopped finely
- 1 clove of Garlic, finely chopped
Instructions
- Place all the ingredients in a pot and bring to simmer on medium heat on the stove.
- Cook until the fruit completely falls apart. If you want smooth chutney blitz it until smooth. I like it a bit chunky, so I just mash it a bit with a potato masher.
- Bottle in sterilised glass jars and store in a cool, dry place. Refrigerate after opening.
- Servings : 1 Jar
- Ready in : 80 Minutes
- Course : Additive, Sauce
- Recipe Type : Sauce
- Ingredient : Apricots, Chilli, Garlic, Ginger Powder, Onion, Sugar, White Wine Vinegar
About Chef
Gilbert Ferreira
I have been a foodie all my life. As far back as I can remember, food seems to have played a role in my life. However, for some ...
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