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Easy Apricot Chutney Recipe

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!

Apricot chutney in a white dish.

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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.  

Apricot Chutney ingredients in a pan.

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.

I like to create recipes with apricots, pears and grapes because I have fruit trees and grape vines. They give me a lot of fruit. There is a lot of satisfaction in growing your own food.

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.

Fresh ginger and a grater.
chopped onion and ginger.
A pot full of fresh ingredients for apricot chutney.
A jar of apricot chutney.
Apricot chutney on a spoon.

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Quick Apricot Chutney Recipe. A super easy and quick chutney recipe that cooks up in just a few minutes. Apricots and brown sugar offer a sweet contrast to red onions, ginger and Indian spices.

Easy Apricot Chutney Recipe

Yield: 1 pint
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

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

  1. Add all ingredients to medium pot, bring up to a simmer on medium heat, lower heat and simmer 45 minutes uncovered.
  2. Store in airtight container in fridge.
  3. 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 Tbs
Amount Per Serving: Calories: 36Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 41mgCarbohydrates: 9gFiber: 0gSugar: 8gProtein: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Ann

Saturday 10th of July 2021

I used approx 20 small fresh apricots from a local tree, and thankfully decided there was no need for sugar. However, I did add a small handful of raisins, and blended an apple with some water for the apple juice. Super yummy! Thanks for giving me a great starting point for using an abundance of apricots.

Tina

Sunday 11th of July 2021

That's great! I'm so glad this recipe worked out for you. Very clever using apple and raisins. Your apricots must have been sweet. Sometimes mine are a little tart. Happy Baking Ann!

Janice

Sunday 17th of January 2021

I made this with dried apricots (just added a little more Apple cider) and it turned out amazing. Thanks for a great recipe.

Tina

Sunday 17th of January 2021

YAY!! I'm so glad you tried this with dried apricots. I was wondering how it would turn out. Thank you Janice for this info:). Also, super excited you like this too!

Oso Mom

Thursday 16th of July 2020

We have some dry apricots - has anyone tried soaking and using them?

Also, what type of green chili is best? Thanks!

Tina

Sunday 19th of July 2020

I have never rehydrated dried apricots before to use in cooking. I have read that you can. I think the taste would be the same but you might have to simmer it a little longer. The texture might change but chutneys are stewed down so I think it would still turn out great. If you try this let me know how it turns out. We have LOTS of dried apricots. I always use jalapeƱos because that's the most common where I live but a Serrano or two would work great too!

Jen

Saturday 16th of May 2020

Not near enough apricots and way too much brown sugar!

Jerry Roos

Wednesday 6th of November 2019

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

Saturday 9th of November 2019

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!

Tina

Friday 8th of November 2019

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'.

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