Apricot & Walnut Chutney
Submitted by bilkat
A traditional British chutney made with fresh or dried apricots, onions, raisins, and walnuts, simmered with spices and vinegar until thick and jammy.
YIELD
1 servingsPREP
1 hrsCOOK
2 hrsREADY
3 hrsThis preserve-style chutney simmers for hours until apricots break down into a thick, spreadable condiment.
Walnuts get stirred in at the end so they keep their crunch against the jammy fruit base.
Orange zest and garlic add complexity that makes this more interesting than standard fruit chutney.
Pro Tips
- If using dried apricots, soak them overnight so they plump properly
- Stir regularly during the long simmer to prevent sticking
- Sterilize jars properly for safe long-term storage
- This pairs beautifully with cheese boards, roasted meats, or curries
Ingredients
Directions
Split and stone the fresh apricots and chop roughly. If using dried apricots, put them to swell overnight in water. Boil the chopped onions for a few moments to soften them, otherwise you always seem to get a few hard bits. Drain.
Put all the ingredients except the walnuts into a large preserving pan and bring to the boil. Turn down the heat and cook gently, stirring regularly, for 1½ hours until the mixture is thick and jammy.
Stir in the walnuts. Pot while hot in warm sterilised jars. Seal. Makes about 6 lbs.
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