Apricot Chutney

Preparation info
  • Makes

    7 pints

    • Difficulty


Appears in

By Joyce Goldstein

Published 1992

  • About

Athough you can buy chutney, it is never as good as the one you make. Most commercial brands are stiff and dry, the fruit pieces too large, and the spices impersonal and bland. You can store homemade chutney for at least two years, so why not make a big batch when the fruit is in season? A jar of it makes a wonderful gift.


  • 1 lime
  • 2 large onions, diced
  • 3 garlic cloves
  • 3



This one is fine with curry, pork roasts, or chicken. Grate the zest of the lime and squeeze the juice. Place in the container of a food processor or blender along with the onions, garlic, ginger, and spices. Add some of the vinegar and purée. Pour into a deep stainless steel or enameled cast-iron kettle. Add the apricots, sugar and the remaining vinegar and bring to a boil.