Rating: 2.92 stars
38 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 17
  • 2 star values: 9
  • 1 star values: 3
  • 38 Ratings

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

Martha Stewart Living, June 2005

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Recipe Summary test

Yield:
Makes 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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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Reviews

38 Ratings
  • 5 star values: 3
  • 4 star values: 6
  • 3 star values: 17
  • 2 star values: 9
  • 1 star values: 3