Apricot and Apple Chutney

Apricot and Apple Chutney is a sweet chunky chutney packed full of fresh and dried fruit.  It’s easy to make with everyday ingredients and delicious with cheese and cold meats. Apricot and Apple Chutney also makes a great homemade gift.

Why should I make Apricot and Apple Chutney?

I make Apricot and Apple Chutney because I love the taste of apricots and the ingredients are pretty much always available. It’s very easy to make, and you don’t need to worry about getting it to set like jam or jelly.

It’s a really versatile chutney that you can serve with almost anything. Nigel Slater serves his apricot chutney with pate or cheese. And the sweetness of the dried apricots is well balanced by the spices and sharp vinegar.

Ready to eat

Apricot and Apple chutney is also ready to eat at soon as it is cool. The chutney will improve in the balance of flavours if you leave it for a few weeks. But if you don’t have time or patience to do that you can serve it later the same day!

What ingredients do I need to make Apricot and Apple Chutney?

All the ingredients are easily available, you probably have most of them in your larder. You will need:

• Dried apricots 
• Apples
• Cider or white wine vinegar
• Sultanas or raisins
• Garlic
• Salt
• Chilli flakes
• Granulated sugar

Full details of the quantities of the ingredients and the method are included in the Recipe Card at the bottom of this article.

What kind of apricots do I need for the chutney?

Use ready-to-eat, partially rehydrated dried apricots. These are the kind of dried apricots that are very soft and a bright colour. This is because they are treated with sulphur dioxide You can use the smaller unsulphured dried apricots but you will need to soak them overnight in water before you use them.

Dried apricots are a key ingredient in this chutney. They add colour, sweetness, flavour and texture. For this recipe, you need to chop the dried apricots into smaller pieces and I find that the easiest way to do this is to cut them up with kitchen scissors.

What kind of chillies should I use?

I use dried chilli flakes in this recipe, but you can use chilli powder or fresh chillies if you prefer.

Is this a very spicy chutney?

No, there is only a small amount of chilli flakes in the chutney. The spice brings a little warmth to the flavour of the chutney but it is not fiery hot. If you like chilli and want to make the chutney hotter, then you can certainly add more.

What kind of apples should I use in the chutney?  

Use an apple that will soften when you cook it. You can use sharp cooking apples like Bramley apples, but you can also use dessert apples like Cox’s Orange Pippins, Braeburns or Gala Apples.

I don’t recommend apples that remain firm when cooked, such as Granny Smith’s or Pink Ladies. I have tried to make this chutney with firmer apples and it is syrupy rather than thick. The soft cooked apples are the glue that holds all the flavours together.

The water creates steam which helps to sterilise the jars. I take them out of the oven and fill them with the hot chutney. Leave the chutney for 5 minutes to cool a little then put on the lids. There are other methods but this is how I sterilise my jars.

How many jars of Apricot and Apple Chutney does this recipe make?

This is a small batch recipe that makes two standard jars of chutney. Each jar contains about 14 servings.

Can I make a larger batch?

Double the ingredients to make double the quantities of chutney. I don’t recommend that you make more than this in one batch as the chutney may stick to the base of the pan due to the sugar levels.

How do I store Apricot & Apple Chutney?

Store the jars of chutney in a cool place, preferably out of sunlight. Apricot and Apple Chutney will keep for up to 12 months unopened. Once you open the jar, store it in the fridge.

How do I sterilise the jars for the chutney?

I sterilise my jam jars and metal lids by thoroughly washing and rinsing them. I then put them, still wet, upside down onto a baking tray and place them in the oven at 150C just before I start to make the jam. The jars should be hot when you fill them with chutney.

Do I need to water bath the jars of chutney?

I have never water bathed my chutney, jams or jellies. It is not common practice for preserves in the UK. Sterilise your jars correctly and store as recommended and there is no need to water bath Apricot and Apple Chutney.

How should I serve Apricot & Apple Chutney?

Apricot and Apple Chutney is delicious served with lots of different meals. Here are some ways I like to serve it:

• It’s the perfect accompaniment to chicken, turkey and ham It’s especially good with my Slow Cooker Ham in Ginger Beer. 
• Serve the chutney with a range of cheeses for a cheeseboard and it’s lovely with my Leftover Ham Spread.
• As an alternative to mango chutney with a delicious Slow Cooker Coconut Chicken Curry.
• My Coronation Turkey recipe uses mango chutney in the recipe, but Apricot and Apple Chutney would also work really well.

Give Apricot and Apple Chutney as a gift

A jar of chutney makes a great hostess gift when you are visiting friends or family. Cover the lid with a circle of pretty fabric and tie on a label with ribbon.

You can also make a larger gift by making up your own hamper filled with delicious homemade Jams, Jellies and Chutney Maybe include some Homemade Wholemeal Crackers and some Shortbread Biscuits.

More Apple Chutney Recipes from Farmersgirl Kitchen

Slow Cooker Date and Apple Chutney is the easiest chutney I’ve ever made. All the ingredients go into your slow cooker and the result is a perfect sweet and sour relish that is perfect to serve with cheeses and cold meat.

Easy Apple Pickle is a crunchy sweet and sour pickle that, surprisingly, is not cooked at all.  It’s the perfect accompaniment to cheeses and cold meats and is a long time favourite in my kitchen. 

Spicy Courgette and Apple Chutney makes the best use of the bounty of the season.  Courgettes (Zucchini) and Apples are often in abundance at the same time and make perfect partners with a little chilli heat added to spice things up.

More Apple or Apricot Preserve Recipes 

• Peach and Apricot Jam – Fab Food 4 All 
• Spiced Apple Chutney – Tin & Thyme
• Apple Jelly – Recipes Made Easy 

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Apricot and Apple Chutney

Janice Pattie

Apricot and Apple Chutney is a sweet chunky chutney packed full of fresh and dried fruit.  It's easy to make with everyday ingredients and delicious with cheese and cold meats. Apricot and Apple Chutney also makes a great homemade gift.

4.82 from 11 votes

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course chutney, preserves, Side Dish

Cuisine British

Servings 28 portions

Calories 102 kcal

Ingredients

• 150 grams (1 cups) dried apricots chopped
• 225 grams (1 cups) chopped peeled apples (about 2 apples)
• 180 millilitres (0.4 pint) vinegar
• 40 grams (0.3 cups) sultanas or raisins
• 2 cloves (2 cloves) garlic peeled and finely sliced
• 1/4 teaspoon (1/4 teaspoon) salt
• 1/4 teaspoon (1/4 teaspoon) chilli flakes
• 200 grams (1 cups) granulated sugar

Instructions

 

• 150 grams dried apricots, 225 grams chopped, 180 millilitres vinegar, 40 grams sultanas, 2 cloves garlic, 1/4 teaspoon salt, 1/4 teaspoon chilli flakes
  In a large stainless-steel pot combine the fruit, vinegar, raisins, garlic, salt and chilli flakes, stir well.
  
• Bring to the boil.
• Next, turn the heat down to low, cover the pot and simmer for about 10 minutes, or until the apricots have plumped up.
  
• 200 grams granulated sugar
  Stir in sugar and return to a simmer, cook uncovered, stirring until the mixture is thickened.
  
• The chutney is thick enough when you can draw a wooden spoon through the mixture and the track made by the spoon remains.
  
• Ladle the chutney into sterilised jars.
  
• Let the chutney cool in the jar a little before sealing with a screw top lid.
  

Notes

Makes approximately 2 jars.  You can double the ingredients to make a larger quantity but I would not recommend any more than double as the long cooking time is likely to result in the sugar burning to the base of the pan before the chutney thickens. 

Nutrition

Calories: 102kcalCarbohydrates: 13gProtein: 1gFat: 6gSaturated Fat: 1gSodium: 22mgPotassium: 106mgFiber: 1gSugar: 11gVitamin A: 203IUVitamin C: 1mgCalcium: 10mgIron: 1mg

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First published November 2012.