Apricot Chutney

Apricot Chutney

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"A simple South African recipe that uses apricot jam to create a lovely spiced chutney."
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1 h 20 m servings 51 cals
Serving size has been adjusted!

Original recipe yields 50 servings



  • Calories:
  • 51 kcal
  • 3%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 12.9g
  • 4%
  • Protein:
  • 0.2 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 31 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Slice the top off the half head of garlic with a sharp knife, exposing the cloves. Discard the top. Place the head of garlic on a piece of aluminum foil, drizzle with 1/4 teaspoon of olive oil, and wrap the foil around the garlic. Roast in the preheated oven until golden brown, 30 to 40 minutes.
  3. While garlic is roasting, place the onion and 1 tablespoon of olive oil into a saucepan over medium heat and cook and stir until the onion is browned, 10 to 15 minutes. Remove from heat. Stir in the apricot preserves, vinegar, ginger, cayenne pepper, and salt until thoroughly combined.
  4. Squeeze the roasted garlic cloves out of their skins, and mash them in a bowl with a spoon. Mix the garlic into the chutney; bring to a boil over medium heat. Reduce heat and simmer until thickened, about 25 minutes, stirring occasionally. Stir carefully because any splashes of chutney will be burning hot.
  5. Pack the chutney into sterilized jars and process to seal.



Perfect chutney !

great recipe, but I substituted ready made roasted squeeze garlic. saved a lot of time and still gave it great flavor. Also used fresh ginger, minced in a robot coupe. Much better than dried gin...

I used homemade peach freezer jam instead of apricot, because it's what I had. I doubled the roasted garlic, because yum. And once it was all mixed together I threw it in the crockpot on high fo...

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