• 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.

Gallery

Recipe Summary

Yield:
Makes 2 1/2 cups
Advertisement

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.

    Advertisement
  • 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.

Reviews

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