Dried Apricot Chutney

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 1lb/450g dried apricots
  • 1½lb/675g onions
  • 1lb/450g sugar
  • 2 oranges
  • 8 oz/225g sultanas
  • 1½ pints/750 ml cider vinegar
  • 2 teaspoons salt
  • 2 garlic cloves
  • 1 teaspoon mustard
  • ½ teaspoon ground allspice


Put the apricots into a bowl and just cover with water. Leave to soak overnight, drain and chop finely. Put the apricots and chopped onions into a pan with the sugar, grated orange rind and juice. Add the sultanas, vinegar, salt, crushed garlic, mustard and allspice. Simmer gently for 1 hour until golden brown and thick, stirring occasionally to prevent sticking. Put into hot jars, cover and seal.

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