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Spicy California Apricot Chutney

Holidaycooking's picture
Spicy california apricot chutney is spiced fruit chutney. Made with added currants, the apricots are cooked with brown sugar and spices. With fresh ginger, garlic, mustard, cinnamon and cloves to taste, the chutney has a dash of vinegar to it. Cooked and cooled, it is chilled before serving.
  Olive oil 2 Teaspoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Jalapeno pepper 1 , minced
  Minced fresh ginger 2 Teaspoon
  Minced garlic 2 Teaspoon
  Dark brown sugar 1 Tablespoon
  Ground cinnamon 1⁄2 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Apple cider vinegar 1⁄2 Cup (8 tbs)
  Water 1⁄4 Cup (4 tbs)
  Currants 1⁄4 Cup (4 tbs)
  Canned california apricot halves 34 Ounce, well drained and cut into 1/2-inch slices (Two 17 Ounce Cans)

In large skillet, heat oil.
Add onion, pepper, ginger and garlic; cook, covered, over medium heat until soft, about 5 minutes.
Combine brown sugar, cinnamon, mustard and cloves.
Uncover skillet; add brown sugar mixture and remaining ingredients.
Simmer, uncovered, 25 minutes or until most of the liquid has evaporated.
Remove to heatproof glass container; let cool completely.
Cover and refrigerate.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 784 Calories from Fat 93

% Daily Value*

Total Fat 11 g16.3%

Saturated Fat 1.5 g7.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 99.3 mg4.1%

Total Carbohydrates 180 g59.9%

Dietary Fiber 14 g56%

Sugars 157.3 g

Protein 2 g5%

Vitamin A 274.7% Vitamin C 106.8%

Calcium 7.8% Iron 6.2%

*Based on a 2000 Calorie diet


Spicy California Apricot Chutney Recipe