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Fresh Apricot Chutney

The thing about making chutney is that it’s just so satisfying, and the thing about this chutney in particular is that it’s the perfect way to capture and glorify that fleetingly brief period in June when the fresh apricot makes its voluptuous appearance, rosy-hued and softly flocked, succulent and sweet. As much as we adore the Date and Apricot Chutney we gave you some months back, this chutney has an altogether different flavor profile, brighter and more fruit-forward. We like to serve it alongside simply grilled chicken paillards (flattened breasts rubbed with a bit of olive oil, and seasoned with salt and pepper), with the Basmati Rice Pilaf and one or another fresh veg from the garden — green beans or summer squash. Last summer we discovered that this chutney makes a wonderful partner to Creamy Cheese with Popped Spices. It also works wonders as a sandwich spread with a bit of mayo. We like to fire up the flame under the canner to preserve our chutney for use all year long, but this is a small-batch recipe and it will keep well in the fridge for the time it takes (which won’t be long!) to enjoy it if you don’t feel like canning.

Fresh Apricot Chutney

3 ½ cups cubed pitted apricots (about 1 ¼ lbs.)
½ cup packed light brown sugar
½ cup chopped red onion
¼ cup golden raisins
5 tbs. cider vinegar
2 tbs. honey
1 tbs. minced serrano chile (1 small)*
½ tsp. sea salt
½ tsp. mustard seeds
½ tsp. ground coriander
½ tsp. ground cumin
½ tsp. freshly ground black pepper
[1-2 tsp. lemon juice, if canning (to assure proper acidity)]

Combine all ingredients in a medium saucepan over medium-high heat and bring to a simmer, stirring frequently. Reduce heat and simmer for 15 minutes or until thick, stirring occasionally. Serve warm or at room temperature. Store in the refrigerator. Makes 2-3 cups.

* We remove the ribs and seeds before mincing, but for spicier chutney, leave the ribs and seeds in.

5 Comments Post a comment
  1. Jinny #

    Delicious! It’s easy to make and so good with the fresh apricots.

    June 13, 2012
  2. Susan O. #

    I haven’t found a recipe using fresh apricots that can be canned, not stored in the refrigerator. Anyone know of one?

    July 11, 2012
    • THIS recipe is the one — note the addition of lemon juice in the list of ingredients — we’ve canned this successfully for several years running!

      July 11, 2012
  3. laura #

    How long do you process this in a water bath?

    July 9, 2013
    • We process for 10 minutes (once water has returned to a full boil).

      July 9, 2013

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