Chilly Days Are Here, Time For Apricot Chutney

Winter has come and the instinct to store food and hibernate is strong. Apricot Chutney is my go to and lasts for ages. It also makes a great gift too if you are caught short.

Makes four jars depending on jar size.


  • 450g dried apricot, chopped
  • 1 Large Onion, chopped
  • 1 Tbsp Salt
  • 350g Demerara Sugar
  • 75g Raisins
  • 300ml Cider Vinegar
  • 1/4 Tsp Pepper
  • 1/4 Tsp Ginger
  • 1/4 Tsp Chili flakes
  • 1/4 Tsp Ground Nutmeg
  • 1/4 Tsp Cinnamon
  • 1/4 Tsp Ground Cloves
  • 1/4 Tsp Ground Coriander
  • 1/4 Tsp Ground Cardamom
  • 1/4 Tsp Allspice

How To Make Apricot Chutney To Keep Off The Chill…

In a big pot, put in all the ingredients without any preamble and then bring the mixture to the boil. Once you achieve a rolling boil, turn the heat to low and a the lid on the pot. You may want to crack a window as the smell is a bit eye watering. Now leave it simmering for two or three hours.

And that’s it. After the allotted time, take it off the heat and let the chutney cool. While this is happening, sterilize some jars and then pour the cooled chutney into them before popping in the fridge. 

Now when you get the munchies you have a great chutney to add another dimension. Enjoy. 

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