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Apricot-Raisin Chutney


Historically, Indian chutneys were cooked in the sun. This apricot version, heated on the stove, has bright flavors in common with its predecessors.

  • Yield: Makes 2 1/2 cups

Source: Martha Stewart Living, June 2005


  • 2 tablespoons olive oil
  • 1/2 small onion, finely chopped (about 1/2 cup)
  • 1 pound apricots, peeled, quartered, and pitted
  • 1/2 cup sugar
  • 1/2 cup good-quality honey
  • 1/3 cup raisins
  • 1/4 cup cider vinegar


  1. Heat oil in a medium skillet over medium heat until hot but not smoking. Add onion; cook, stirring frequently, until soft and translucent, about 4 minutes.

  2. Transfer onion to a large saucepan. Add apricots, sugar, honey, raisins, and vinegar. Cook over medium heat, stirring, until thickened, about 25 minutes.

  3. Pour chutney into a large bowl. Let cool completely. Serve at room temperature.

Cook's Notes

Chutney can be refrigerated in an airtight container, up to 1 week.

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