apricot chutney

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.

Easy Apricot Chutney Recipe

red onion, peeled & diced

Tbs fresh ginger, minced or grated

cardamom pods grounded

tsp salt

cinnamon

green chile,

brown sugar

apple juice

Add all ingredients to medium pot, bring up...

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...

Serve with flatbread as a quick snack or with spicy food as a condiment.  Would be great with wraps too!

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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.

Apricot Chutney

Sweet, spicy and tangy Apricot Chutney is so easy to make on the stovetop or in the instant pot. This vegan and gluten-free chutney is so versatile and great on a variety of things.

Fresh Apricot Chutney

Apricots

Oil (I used avocado oil)

Onions (diced)

Ginger (grated)

Kashmiri red chili powder (or paprika, mild)

Garam Masala

Salt

Apple cider vinegar

Brown Sugar

Cinnamon (Dalchini)

Cloves (Laung)

Cumin seeds (Jeera)

Fennel Seeds (Saunf)

Mustard Seeds (Rai)

Wash and dry the apricots. Half them and remove the seeds. If they are large in size, then chop them into small pieces. I had about 3 cups (12oz) apricots after removing seeds

Heat oil in a saucepan on stove-top on medium heat. One hot, add all the whole spices and let them sizzle.

Add onions, ginger, and let them cook for about 3 minutes until the onions soften.

Add the apricots, red chili powder, salt, apple cider vinegar. Cover the saucepan with a lid and cook on medium heat until the apricots are cooked and softened. This will take about 8-10 minutes.

Add brown sugar and cook uncovered for 5 minutes so that the chutney thickens. Keep stirring at regular intervals. You can also mush the apricots using a spatula.

Remove the pan from the heat. Discard cinnamon stick. Let the chutney cool, then transfer to an airtight container and enjoy.

You can also make this chutney in the instant pot. Pressure cook on high pressure for 2 minutes, and release the pressure 5 minutes after the instant pot beeps (5 minute NPR). Add the sugar after pressure cooking, and sauté for 4-5 minutes to thicken the chutney.If you are using an 8qt instant pot, you might want to add some water (about ⅓ cup) as it has a bigger surface area.

Instant Pot Method

delicious,  definitely a keeper of a recipe

This is the chutney you were hoping for! It's classic and flavorful. Like other reviewers, I made this to save a box of inedible apricots. My wife tried to dissuade me from using them, because they were dry and flavorless, but hey came to life in the chutney! One sub: I didn't have stick cinnamon, so I used 1/8 tsp powder and it worked perfectly. The one caution I have is that the Kasmiri chili can give this a kick. If you don't want the spiciness, you might want to cut the chili in half.

This chutney is so tasty!  I had a bunch of fresh apricots to use up, and wanted something savory.  This came together very easily, and has a nice, balanced flavor.  Thanks for the great recipe!

Yum! This is delicious and was pretty easy and quick to make. It also made good use of some rather sad looking apricots (and one lone nectarine) that were past the point of being enjoyable fresh. I had all the spices except the whole cloves and subbed a scant 1/4 tsp. of ground cloves. A similar sub would probably be OK for the cinnamon stick, but you should definitely use whole spice for the rest as the texture and flavour of the toasted seeds is important.

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Top 2 apricot chutney recipes from across the web

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Easy Apricot Chutney Recipe

Fresh Apricot Chutney

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