Apricot and Apple Chutney is a thick and chunky sweet preserve packed full of fresh and dried fruit. Serve it with cheese and cold meats, it is also delicious with curry as an alternative to mango chutney.
A passion for Apricots
I have a passion for apricots. I like them fresh and I like them dried and I particularly like the sweetness they bring to jams and chutneys.
I have my own apple tree so come August and September I have plenty of apples to make a preserve. However, this recipe only needs two large apples and you can use cooking apples or eating apples.
Serving Suggestion for Apple and Apricot Chutney
Serve the Apple and Apricot chutney with cheese or cold meats. It is also a perfect alternative to mango chutney to serve with a curry.
More Apple Preserve Recipes from Farmersgirl Kitchen
Greengage and Apple Jam is simple to make and a delight to eat. Serve the jam spread on bread, toast or scones. Use it to fill a cake or include it in a yogurt dessert, there are so many ways to eat this jam.
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
I’m entering the Apricot and Apple Chutney in the Home made and well preserved challenge at A Little Bit of Heaven on a Plate
Apricot and Apple Chutney
- 150 g dried apricots chopped
- 225 g chopped peeled apples (about 2 apples)
- 180 ml vinegar
- 40 g sultanas or raisins
- 2 cloves garlic peeled and finely sliced
- 1/4 tsp salt
- 1/4 tsp chilli flakes
- 200 g granulated sugar
- In a large stainless-steel pot combine 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.
- Stir in sugar and return to a simmer, cook uncovered, stirring until the mixture is thickened.
- Sterilise your jars by rinsing in very hot water, then baking upside down in a low oven until the steam has evaporated.
- Ladle the chutney into the jars and let it cool a little before covering with a screw top lid.