Apricot Chutney

Preparation info

  • Makes

    7 pints

    • Difficulty


Appears in

Back to Square One

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 ounces fresh ginger, peeled and coarsely chopped
  • 1 teaspoon ground cloves
  • 1 teaspoon ground allspice
  • 1 teaspoon ground ginger
  • 1 tablespoon cinnamon
  • 2 teaspoons salt
  • 1 teaspoon cayenne pepper
  • 3 cups cider vinegar
  • 4 pounds apricots, seeded and cut into quarters (about 8 cups)
  • ½ pounds (or as needed) brown sugar
  • 2 cups raisins



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. Reduce the heat and simmer for about 1 hour, stirring often to prevent sticking and scorching. Add the raisins during the last 15 minutes of cooking time. Taste and adjust for a good sweet/tart balance; the vinegar will die down after a few weeks so don’t worry if the chutney seems acidic. Pack into sterilized canning jars, seal, and process in a hot-water bath for 10 minutes.