Apricot Chutney Recipe


Difficulty LevelEasyCuisine


 Dried apricots250 Gram
 Malt vinegar500 Milliliter
 Sultanas125 Gram (Stoned)
 Raisins125 Gram
 Salt1 Teaspoon
 Grated lime rind1 Teaspoon, grated
 Cooking apple500 Gram
 Brown sugar500 Gram
 Dry red chilies4
 Ginger piece1 Small
 Garlic2 Clove (10 gm)
 Mustard seeds1 Tablespoon
 Nigella1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3824 Calories from Fat 74

% Daily Value*

Total Fat 9 g13.6%

Saturated Fat 0.78 g3.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2007.9 mg83.7%

Total Carbohydrates 1009 g336.4%

Dietary Fiber 47.1 g188.3%

Sugars 904.9 g

Protein 24 g48.4%

Vitamin A 228.6% Vitamin C 76.8%

Calcium 43.9% Iron 82.6%

*Based on a 2000 Calorie diet


1 Cut the dried apricots in small pieces, discarding the seeds. Soak in water for 4-5 hours alongwith the sultanas, chopped and raisins.
2 Peel, core and dice apples. Drain and put the apricots, sultanas and raisins into a stainless steel saucepan with a little of the vinegar and all the other ingredients except apples and sugar. Add the muslin cloth containing the spices.
3 Boil steadily for 30 minutes adding the vinegar; then add the apple and sugar. Stir until the sugar dissolves.
4 Boil on medium heat, stirring well for another 30 minutes or until thick. Remove the spice bag squeezing well to extract maximum flavour.
5 Pour into hot, sterilised jars, put on the lid when the chutney cools.