Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Apricot-Raisin Chutney 2.9 (38) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on December 19, 2018 Print Rate It Share Share Tweet Pin Email Yield: Makes 2 1/2 cups Historically, Indian chutneys were cooked in the sun. This apricot version, heated on the stove, has bright flavors in common with its predecessors. Ingredients 2 tablespoons olive oil ½ small onion, finely chopped (about ½ cup) 1 pound apricots, peeled, quartered, and pitted ½ cup sugar ½ cup good-quality honey ⅓ cup raisins ¼ cup cider vinegar Directions 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. 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. Rate it Print