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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
  • Total Time
    Prep: 30 min. Cook: 1 hour + cooling
  • Makes
    5 cups


  • 5 cups chopped peeled tart apples
  • 3 cups chopped fresh apricots
  • 1 cup chopped red onion
  • 1 cup golden raisins
  • 1 cup cider vinegar
  • 1/2 cup packed brown sugar
  • 1/2 cup apple cider or juice
  • 1 tablespoon minced fresh gingerroot
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon grated lemon zest
  • 1/4 teaspoon pepper


  • In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
  • Uncover; simmer 35-45 minutes longer or until mixture reaches desired consistency, stirring occasionally. Transfer to a bowl; cool. Serve at room temperature or chilled. Cover and store in the refrigerator for up to 2 weeks.
Nutrition Facts
1/4 cup: 78 calories, 0 fat (0 saturated fat), 0 cholesterol, 64mg sodium, 19g carbohydrate (16g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 starch, 1/2 fruit.

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  • Tony
    Nov 24, 2019

    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.