An easy traditional chutney recipe made with apricots that cooks up in just 45 minutes! This Indian chutney will spark joy in your dishes and sandwiches. Make this easy condiment today!
Curious about what is in an Indian cook’s pantry? I made a free printable just for you. If you are just diving into Indian cooking, this Indian pantry list will be helpful to you. You probably already have some of these ingredients. Pro-tip, spices and sometimes vegetables, in an Indian market are much cheaper than at the supermarket.
My Chutney Confession
In the past I would get excited about a recent chutney purchase from my local Indian store, served it with an Indian dish I made that day and then off to the fridge it would go where it would rot.
The trouble was, I didn’t know how to use chutney or incorporate it into everyday eating. If I cooked an Indian dish, I would go buy a jar of chutney and use it once. I know, disrespectful and wasteful.
Don’t let this happen to you. Embrace chutney and learn how to use it, your culinary portfolio will elevate to another level with very little effort.
What is apricot chutney?
A fresh, spicy condiment that you can use on almost anything. Think of it as a fruit salsa. Have you tried peach salsa? Apricot chutney reminds me of peach salsa.
There are more spices in chutney than salsas but the goal is the same, a robust condiment to enhance other dishes. If you try this, leave a comment and let us know how you used it.
Since chutneys are explosions of flavor in a condiment, chutneys are best if they rest for a day so the flavors can meld into a cohesive condiment. You can freeze chutneys, I like to make a batch and freeze half of it in freezer bags.
You could also freeze in canning jars, I just haven’t done this. If you have done this, leave a comment and let us know how that went. I’m kind of nervous to freeze these in jars. I just haven’t done this before and can picture an explosion of chutney and glass in my freezer. I know, I need help.
Chutneys vary greatly, they can be sweet or sour and are usually robust and have some spices in it. Just about all of them include a lot of onions.
Chutneys can be very hot & spicy but I find that most are not. This golden chutney was made with bell peppers and traditional Indian spices. Below are some tips for how to serve and use this robust condiment.
How to use apricot chutney…
- slathered on ham, pork, fish, lamb, venison, elk or chicken before cooking or after. Also you can puree in a food processor with a little water for a glaze for these meats.
- sandwiches and wraps as a condiment
- spicy dishes as a condiment to help balance the strong flavors
- cheese boards, especially good served with brie, stilton and camembert
- cream cheese, just pour it over a block and serve with crackers
- as a condiment to dumplings such as samosas
- breads such as biscuits, dosa, roti, chapati, naan and parathas or any flatbread
- served along side scrambled eggs for a slightly sweet salsa kick
- on tacos or in burritos for a unique taste
- anything you would use mayo for, just stir it into some mayo
- hotdogs and hamburgers
- vegetables, just mix with chutney and roast the veggies
How do you like to use chutney? Have you every made chutney? How di you make it? Share and let us all know your ideas by leaving a comment:)
How to make apricot chutney
Basically you chop and grate your ingredients. Cook in a pot over medium heat and simmer for a wee bit. Store in a jar in your fridge. Easy recipe.
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Easy Apricot Chutney Recipe
Easy Apricot Chutney Recipe. A super easy chutney recipe where apricots and brown sugar offer a sweet contrast to red onions, ginger and Indian spices.
Ingredients
- 3 apricots, diced (1/2 cup, I use frozen)
- 1 large red onion, peeled & diced
- 1 Tbs fresh ginger, minced or grated
- 5 cardamom pods grounded or 1 tsp ground cardamom
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 small green chile, seeded and diced, stem removed
- 1/2 cup brown sugar
- 1/2 cup apple juice
Instructions
- Add all ingredients to medium pot, bring up to a simmer on medium heat, lower heat and simmer 45 minutes uncovered.
- Store in airtight container in fridge.
- Serve with flatbread as a quick snack or with spicy food as a condiment. Would be great with wraps too!
Nutrition Information:
Yield: 15 Serving Size: 2 TbsAmount Per Serving: Calories: 36 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 41mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 0g Sugar: 8g Sugar Alcohols: 0g Protein: 0g
Jerry Roos says
The ingredient as to apricots is way off the mark. Please give a sensible amount to use as my end product was gummy. I used lemon juice instead of apple juice. Will it make a difference? Thank you.
Tina says
Hi Jerry, sorry to hear about that. The lemon juice could have made a difference since it’s an acid. I’ll make it tomorrow with the apple juice again and let you know. Since apricots come in different sizes, I’ll give you a better volume with it. When I made it, it turned out thick but I wouldn’t say ‘gummy’.
Tina says
Hey Jerry, I made this again today. I used 1/2 cup of frozen apricots and the apple juice. It turned out how I remembered it, thick with robust flavors tinged with sweetness. I hope this helps. I updated the pics. The first and last pic is what happened today. Cheers!
Karen says
Good stuff made it with a whole Turkey breast on the grill
Tina says
Oh I’m so glad Karen, I love this chutney too! I’ll have to try that. Do you brine your turkey breast? How does it turn out on the grill?
Nina says
I rub curry all over Brie and pour apricot chutney over then some chopped pecans. Bake until bubbly, serve with crackers. One of our favorite appetizers.
Tina says
Mind blown…thank you so much for sharing. When you say you rub curry on it are you talking about curry paste, curry powder or curry? Curry is one of those terms that mean different things to different people. All of those layers of flavor I am imagining with the spicy, sweetness of the apricot chutney and the warm spices of curry. The pecans are are beautiful garnish. I’m definitely going to try this.
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Terri Hughes says
The recipe calls for 3 apricots, should this be 3 cups of apricots?
Tina says
Hi Terri, I actually used 3 large apricots. I forgot apricots can be really small. I’m looking at my tree right now and I have a variety of sizes. I would use either 3 large or 5 small. Most of this recipe is actually red onion, it cooks down and gives the chutney some zing. The apricots give it sweetness and a nice color. Let me know how yours turns out, great question!
Jenn says
This looks delicious! I love apricot jam, so I’m certain I would love this too. It would be great on so many things!
Tina says
This was surprisingly sweet, mild and robust without being over-powering like some chutneys can be. Good Luck Jenn!
Luci says
Looks delicious. I bet it adds a lot of flavor to meats and other dishes.
Lisa Bryan says
Chutney is one of those things we tend to buy, but this is such a good reminder of how easy it is to make at home!
Tina says
I had no idea until I tried it myself, I usually already have everything I need.
julia says
I love the flavours of this chutney and the list of pairings sounds wonderful. I bet this could be a nice little hostess gift during this holiday season
Tina says
I didn’t think of that, definitely a one-of-a-kind gift:)
Elizabeth says
I’m totally into the idea of pouring this over cream cheese and serving it with crackers/flatbread as a holiday appetizer! Sounds so good!
Tina says
I dipped some cheese slices in it and it was really great!
Iryna says
I love the idea of using an apricot chutney on meat before cooking. Elevates the flavor so much. This looks delicious!
Tina says
And so simple too!