Chutney is a type of spread that can be prepared both from fruits and vegetables. The main ingredient of chutneys are often apples, peach, apricot, rhubarb, pineapple, onion, zucchini or even tomatoes. Sugar, ginger, mustard seeds, cumin, turmeric, herbs or chili peppers are used as additives.
What additives are in the chutney largely depends on the main ingredient used, because the additives should emphasise its taste. One of the basic elements of chutney is also vinegar, most often apple vinegar, because it has a milder taste than spirit vinegar. Vinegar is added so that the chutney can be stored in jars, not just consumed right away. Despite the fact that there is sugar in the chutney, this dish is not sweet, on the contrary, its taste perfectly balances the sweetness of sugar with the tartness and sweetness of the fruit used. Fruit or vegetable chutney is a great addition to cheese and cold cuts. I usually serve it with Camembert cheese, or hard cheese such as Gruyere.
On the blog, there is already a recipe for tomato chutney and pineapple chutney, and now also for apricot chutney. So if you fancy a homemade apricot chutney, I recommend trying the below recipe for apricot chutney.
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Ingredients for apricot chutney.
- 500 g apricot
- 100 ml water
- 1 big chili pepper
- 100 g red onion
- 4 tablespoons of light brown sugar
- 3 big springs of thyme
- 1/2 teaspoon of grated ginger
- 80 ml apple cider vinegar
How to make apricot chutney.
Wash the apricots, dry them, remove the stones and cut the fruit into small cubes. Place the sliced apricots in a pot with water, vinegar, sugar, finely chopped chili, finely chopped onion, grated ginger and thyme springs. Bring everything to boil, then, stirring occasionally, simmer until the water has evaporated and the fruit is almost completely dissolved. The finished chutney should have a jam-like consistency. After cooking, let the chutney cool down, store it in the fridge and use it within a few days, or pasteurise it in jars and use it anytime you wish.
Good to know when making apricot chutney.
To prepare chutney, I recommend using very ripe, sweet apricots. You can replace the apricots with peaches.
I cook the fruit for the apricot chutney for over an hour in a uncovered pot.
If you don’t have fresh thyme, use dried thyme. For the given amount of ingredients, 1/2 teaspoon will be sufficient.
I do not remove the seeds from the chili pepper, as they give the chutney a spicy flavour.
Do you like dishes with apricot? If so, try our recipe for Almond tart with apricots.
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