Ingredients for Apple Apricot Chutney
- 2 cups chopped apples
- 1 cup chopped dried apricots
- 0 White Wine Vinegar (not used in recipe)
- ½ cup golden raisins
- 2 tablespoons grated fresh ginger
- 2 cloves minced garlic
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
- ¾ cup white sugar
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How to Make Apple Apricot Chutney
- Combine 2 cups chopped apples, 1 cup chopped dried apricots, ½ cup apple cider vinegar, ½ cup raisins, 2 tablespoons grated fresh ginger, 2 cloves minced garlic, 1 teaspoon salt, and ¼ teaspoon red pepper flakes in a large heavy-bottomed pot.
- Stir well to combine all ingredients.
- Bring the mixture to a boil over high heat.
- Reduce heat to low, cover, and simmer for 10 minutes, or until apricots are plumped.
- Stir in ¾ cup sugar and return to a simmer.
- Cook uncovered, stirring frequently, for 20 minutes, or until the chutney has thickened to your desired consistency.
- Transfer the chutney to a clean pint jar, let cool slightly, and then seal with a lid.
- Refrigerate completely before serving.
- Serve chilled with pork roast, chicken, in sandwiches, or with cream cheese and crackers.
- Store in the refrigerator for up to 2 weeks (if it lasts that long!).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
621g
Fat
0g
Carbs
56g