Easy Apricot Chutney Recipe (2024)

FAQs

How long should you leave homemade chutney before eating? ›

Once made, chutney can be eaten immediately but the flavours improve and develop if it is left to mature for a couple of weeks or even months. Store your unopened jars in a dry and dark cupboard for best results. Once opened, keep your chutney in the fridge and eat within four weeks.

You can substitute mango chutney with apricot preserves or jam. Some peach marmalade can also do the trick. And another option is that you can try to mix some lightly cooked cranberries with a hint of lemon juice.

The apricot season typically spans from late spring to early summer, depending on the region and variety. In temperate regions, late May to July is often the best time to enjoy fresh apricots.

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.

It is essential that chutneys are allowed a long and slow cooking period in a pan that is not covered with a lid. This will allow your chutney to become rich and smooth.

Apricots work well in many savory dishes, particularly next to lamb and poultry, as well as in desserts and confections. Complementary spices include curry, ginger, nutmeg, cardamom, cinnamon, and star anise.

The kernel is an organic product that positively impacts human health and is often considered an unwanted part of the fruit [2]. Apricots possess sweet edible kernels.

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.

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.

You need 4 key ingredients to make a lovely chutney; fruit and or vegetables, vinegar, sugar and spices – simple. Most (not all) chutneys have either onion or apple as a base ingredient to which other fruits and vegetables are added.

Why is my homemade chutney runny? ›

If the chutney is too runny then in our opinion the best solution is to put it into a pan and bring it back to the boil, then simmer rapidly until it is the required thickness. If you can do this in a couple of deep frying pans (not aluminium) then it should help to speed up the process.

Apricot, sometimes known as Armenian plum (derived from a mistaken belief of an Armenian origin), is the common name of Prunus armeniaca L./Armeniaca vulgaris L. The name apricot derives from the Arabic al-birquq through Byzantine Greek berikokkia from Latin malum praecoquum – early ripening fruit.

Stephen Southwick, a pomologist at the University of California, Davis, and also a fruit grower himself (of among other things pluots, plum-apricot hybrids), said the reason apricots are generally more expensive than other domestic fruits is that "they're more difficult to grow, they're more erratic in their production ...

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.

Cider vinegar and orange juice provide the liquid and the chutney is thickened by the apples and dried fruits as much as by the time spent cooking it. The smaller proportion of vinegar means that the chutney does not need time to mellow and can be eaten straight away.

Chutneys get better when left for a few weeks. They mature. So try not to eat them all at once. Be aware that it's often cheaper to buy jars with food in them (such as cheap jam) than empty jam or chutney jars.

The best way to test if your chutney has cooked down enough is to put a little spoonful on a plate in the fridge and let it chill for 5 minutes or so.