Apricot Chutney

Jalapeno peppers spice up the sweet fruit chutney. Serve it with pork chops or ham for a tasty side dish.

Apricot Chutney
1/4 cup
Makes 2-1/4 cups
15 mins
30 mins
by 4.5 3  people
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  • 1 tablespoon unsalted butter
  • 1 cup chopped onion
  • 1 tablespoon minced garlic
  • 2 1/2 tablespoons seeded chopped jalapeno
  • 1/2 pound dried apricots, chopped
  • 1/2 cup apricot preserves
  • 1/2 cup water
  • 1/4 cup cider vinegar
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon finely grated peeled fresh ginger
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How to Make Chutney

Learn how to make chutney, and you've got a secret weapon in your culinary arsenal! Create a baked brie appetizer, use it as a glaze on chicken, or use it as a condiment for pork.

Melt butter in a heavy 2-quart saucepan. Add onion, garlic, and jalapeno; cook, stirring until softened, about 4 minutes. Add remaining ingredients and simmer, stirring occasionally, until thickened, about 15 minutes. Transfer to a bowl and let cool. (Can be made ahead. Cover and chill up to 3 days. Bring to room temperature before serving.) Makes 2-1/4 cups.

nutrition information

Per Serving: cal. (kcal) 125, Fat, total (g) 2, chol. (mg) 4, sat. fat (g) 1, carb. (g) 30, fiber (g) 3, pro. (g) 1, Percent Daily Values are based on a 2,000 calorie diet
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