• Servings 6 pints
  • Prep 40 min
  • Cook 1 1/2 hours min
  • Cuisine
  • Skill Level

Sweet and Sour Indian Apricot Chutney


  • 4 lb's ripe apricots
  • 1/4 cup kosher salt
  • 3 quarts of water
  • 2 cups cider vinegar
  • 1 and 1/2 cups sugar
  • 2 large onions, sliced
  • 4 cloves garlic, sliced
  • 1 cup of raisins (1/2 cup dark and 1/2 cup golden)
  • 2 tsp fresh ginger,minced
  • 1 tsp red pepper flakes
  • 1/4 lb of crystallized ginger, chopped
Many chutneys gain their genesis from India. They are basically relishes which are characterized by a sweet and sour flavor.They are great to off set the heat of spicy foods.


  • Pit and slice apricots.
  • Place in a bowl. Mix salt with water and pour over apricots.
  • Let stand overnight then drain.
  • In a large sauce pan combine drained apricots with vinegar,sugar, onions,garlic, raisins, ginger and red peppers.
  • Place on low heat and simmer, uncovered for 1 and 1/2 hours, stirring occasionally, and skimming off any foam that may rise to the surface.
  • Cook until thick, clear and golden brown.
  • Add the crystallized ginger to mixture for the last 5 minutes of cooking.
  • pack simmering chutney into hot sterilized jars and seal immediately.
  • Let stand 1 week before serving.

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