Apricot-Raisin Chutney

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.


  • 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

  • cup raisins

  • ¼ 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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