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Sticky Sweet Apricot Chutney with Chili and Warm Spices for Preserving Season
Sticky Sweet Apricot Chutney is a flavourful preserve made with ripe apricots, vinegar, and warm spices. Perfect for pairing with meats, cheese boards, or adding depth to everyday meals.
Why you will love and enjoy this Sticky Sweet Apricot Chutney
- It balances sweet, tangy, and spicy in a way that works with almost anything
- Makes a generous batch, perfect for gifting or stocking the pantry
- The texture is just right, not too smooth, not too chunky
Sweet Apricot Chutney brings together fruit, spice, and vinegar in a rich preserve. It’s the kind of recipe you’ll want to keep on hand for quick flavour boosts. Try it with your next cheese board.
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Sticky Sweet Apricot Chutney
- Prep Time: 25 minutes
- Resting Time: 12 hours
- Cook Time: 60 minutes
- Total Time: 13 hours 25 minutes
- Yield: Approximately 13 x 350 ml bottles 1x
- Category: Condiments
- Method: Easy Cooking
Description
This apricot chutney is one of those recipes that fills the kitchen with the best smell. It’s sweet, a little tangy, and has just enough chili warmth to keep things interesting.
Ingredients
- 4 kg apricots, halved and pitted
- 1.5 kg brown sugar
- 300 g onions, finely chopped
- 12.5 ml garlic, finely grated
- 400 g peppadews, finely chopped
- 5 ml cayenne pepper
- 12.5 ml salt
- 25 ml ginger powder
- 5 ml mustard powder
- 375 ml grape vinegar
- 5 ml finely ground black pepper
- 10 ml coriander
- 10 ml cumin
- 2.5 ml finely ground cloves
Instructions
- Place the 4 kg apricots and 1.5 kg brown sugar in a large pot. Mix gently so the sugar coats the fruit.
- Cover and leave the apricots and sugar overnight. By morning, you’ll notice the fruit has released a lot of juice. This step really speeds things up later and improves flavour.
- Add the 300 g onions, 12.5 ml garlic, 400 g peppadews, 5 ml cayenne pepper, 12.5 ml salt, 25 ml ginger powder, 5 ml mustard powder, 1.5 cups grape vinegar, 5 ml black pepper, 10 ml coriander, 10 ml cumin, and 2.5 ml cloves.
- Bring everything to a gentle boil, then reduce the heat and simmer for about 35 minutes. Stir often so it doesn’t catch at the bottom. You’re looking for a thick, glossy consistency.
- Use an electric whisk or stick blender and blitz for just a few seconds. Don’t overdo it, you want a slightly chunky chutney, not a puree.
- Taste and adjust salt or spice if needed. If it’s too thin, simmer a bit longer until it thickens to your liking.
- Pour into sterilized jars while still hot. Seal immediately. Let cool completely before storing.
Notes
Created, prepared, tried, and tested by Suzan
Note: Nutritional Value reflects the entire recipe as above
Nutrition
- Serving Size: 1
- Calories: 8025
- Sugar: 1856.8 g
- Sodium: 6421 mg
- Fat: 19.8 g
- Saturated Fat: 1.8 g
- Trans Fat: 0 g
- Carbohydrates: 1986.8 g
- Fiber: 97.2 g
- Protein: 68.4 g
- Cholesterol: 0 mg
This Sweet Apricot Chutney is one of those recipes that quietly becomes a staple. The balance of sweet, tangy, and spice makes it easy to pair with almost anything.
Sticky Sweet Apricot Chutney offers a rich, balanced flavour that works across everything from roasted meats to simple sandwiches. The generous yield, long shelf life, and depth of flavour make it an easy choice for anyone wanting a dependable, homemade preserve that keeps delivering long after it’s made.
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