Easy Apricot Chutney Recipe (2024)

FAQs

What is a good substitute for chutney? ›

If you don't want to make chutney, apricot preserves are a great alternative! Preserves have chunks of fruit in it, so it has a similar texture to chutney. Plus, it's easy to add spices or raisins if you'd like.

The perk of using an apricot is that most recipes don't require the smooth skin of the apricot to be peeled. However, should you need to peel them, simply blanch in boiling water for about 20 seconds and then plunge them into ice water. The skins should peel off easily.

Leave the jars and lids to dry, upside down, in the oven. (Or you can clean the jars by putting them through the hot cycle of a dishwasher.) Carefully spoon the chutney into the sterilised jars and seal while hot. Store in a cool, dark place for about a month before eating, to let the flavours mellow.

Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.

Chutney is a savory condiment made from slow-cooked fruits or vegetables, vinegar, and spices. Originating from India, chutneys have traveled the globe, and every country has its own take on this versatile condiment. Chutneys from South Africa often include apricots, while British chutneys favor using apples.

Black pepper with apricot is great! You can also try using ginger, garlic, rosemary or nutmeg. Or any combination in there. Cinnamon and duck are best friends!

The apricots are rehydrated by this procedure, which softens their texture and revives their flavor. Furthermore, soaking could aid in lowering the amount of sulfur dioxide, a preservative frequently found in dried fruit that can have negative effects on some people.

If you have a sensitive gut, consuming too much of the fruit can cause digestive issues, such as stomach cramps and indigestion, says Jones. Remember, apricot is rich in fiber — so you might be more prone to post-apricot GI issues if you don't eat a lot of fiber in general.

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

Our answer

So it is worth tasting the chutney before you transfer it to jars, to make sure that the mixture is not too acidic. Generally the vinegar in the chutney will mellow over time and we suggest that you allow 2 months for the sealed jars of chutney to "mature" in a cool, dry place.

Do you put homemade chutney in jars hot or cold? ›

Fill the hot dry jars right to the top – preserves shrink slightly on cooling and a full jar means less trapped condensation. Seal the jars while still hot. This rule applies to all jams, jellies, pickles and chutneys.

Yes, you can freeze apricots. Start by cleaning, coring, and slicing the apricots into manageable chunks. Lay out the apricot chunks on a sheet pan and freeze until solid. Then, transfer the frozen apricot chunks to an airtight container, and return to the freezer.

Apricot: Pairs well with almonds, anise, apple, black pepper, caramel, cardamom, cinnamon, coconut, cranberry, ginger, hazelnut, honey, lemon, nutmeg, orange, peach, pineapple, plum, rosemary, Sauternes, strawberry, and vanilla.

Major Grey's Chutney is a type of sweet and spicy chutney popular in the United States. The recipe was reportedly created by a 19th-century British Army officer of the same name (likely apocryphal) who presumably had resided for a period of time in the Raj.

Unlike a pickle which should be vegetable-based, a chutney should be fruit-based. This means that, even if it contains acidic ingredients such as vinegar or tamarind, chutney should always offer sweetness.

The texture of this condiment is what primarily distinguishes it from a sauce. Because it is made from slow-cooking fruits and vegetables, chutney often has a chunky yet spreadable consistency and is created similarly to jam. Sauce, on the other hand, is typically much thinner.

chutney in British English

(ˈtʃʌtnɪ ) noun. 1. a pickle of Indian origin, made from fruit, vinegar, spices, sugar, etc. mango chutney.