Spiced Apple-Apricot Chutney
Your home will be infused with a fabulous aroma while you're making this nicely spiced fruit chutney. Serve it on the side as an accompaniment for your entree. I love to spread leftovers on turkey slices or on a hot roll.—Aysha Schurman, Ammon, Idaho
Reviews
This was a nice change of pace from the usual cranberry chutney I make. The author is correct in that it will fill your home with amazing aromas! First off, this makes a good amount of chutney, so make sure your pot is big enough for all the ingredients with room to stir. My modifications were as follows: Fresh apricots are not in season here so I used dried apricots instead (I've made other chutneys with dried fruit so I knew the substitution would work) I like a spicy chutney so I added two diced red jalapenos (Fresno peppers) and a 1/4 tsp of cayenne pepper. Along those same lines I used 3 large cloves minced garlic and increased the ginger by a tablespoon. Love garlic and ginger! I don't like onions so dropped those. I halved the cinnamon, seemed like too much, too much cinnamon can take over a dish but that's just me. For the vinegar, I make my own wine vinegar so I used 1/4 cup regular cider and 1/4 cup of my red wine vinegar which darkened it up a bit. I loved the cardamom, that was a good call, definitely gives it a middle eastern feel. I added a tsp of madras curry powder. I didn't have apple juice or cider so I used water to control the consistency, which I like to be more thick than thin. Overall, it's a great recipe! Will make it again.