Easy Apricot Chutney Recipe (2024)

FAQs

What can I do with too many fresh apricots? ›

Fresh Apricot Bar Recipe

Makes great use of an overabundance of apricots, or revitalizes the flavor of off-season apricots. If you don't have fresh apricots on hand, substitute apricot jam. If your apricots aren't very sweet, adjust sugar amount to taste.

Chutney is a condiment or spread made from chopped fruit cooked with vinegar, spices and sometimes sugar, that can be served fresh or preserved. It's often associated with Indian cuisine.

Once made, chutney can be eaten immediately but the flavours improve and develop if it is left to mature for a couple of weeks or even months. Store your unopened jars in a dry and dark cupboard for best results. Once opened, keep your chutney in the fridge and eat within four weeks.

Pregnancy and breast-feeding: Apricot kernel is likely unsafe to use when pregnant or breast-feeding due to its cyanide content. Stay on the safe side and avoid use. Children: It is likely unsafe for children to consume whole apricot kernels.

Freeze the fruit as soon as possible after it is harvested. Wash, halve, pit. Peel and slice if desired. If apricots are not peeled, heat in boiling water for 1/2 minute to keep skins from toughening during freezing.

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

Relish. Chutney and relish are two popular condiments, and the names are often interchanged. The confusion is understandable because chutneys can be savory, and relishes can be sweet. In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit.

Chutney has a much smoother consistency when compared to a Relish. Next we have relishes which are an altogether western world creation which have a much thicker, chunkier consistency. Relishes probably originated in the USA as an accompaniment to BBQ meats and hotdogs etc.

Stephen Southwick, a pomologist at the University of California, Davis, and also a fruit grower himself (of among other things pluots, plum-apricot hybrids), said the reason apricots are generally more expensive than other domestic fruits is that "they're more difficult to grow, they're more erratic in their production ...

On the savory side, apricot flavor provides a tangy, sweet complexity that enhances shellfish and meats such as poultry and pork. Apricot pairs wonderfully with cheeses, especially creamy and ripened styles like Brie and Roquefort.

What is the downside of dried apricots? ›

Potential Effects on Overall Health

Due to their high sugar and calorie density, dried apricots can raise your chance of acquiring chronic illnesses including obesity, type 2 diabetes, and heart disease.

Fill the hot dry jars right to the top – preserves shrink slightly on cooling and a full jar means less trapped condensation. Seal the jars while still hot. This rule applies to all jams, jellies, pickles and chutneys.

Our answer

So it is worth tasting the chutney before you transfer it to jars, to make sure that the mixture is not too acidic. Generally the vinegar in the chutney will mellow over time and we suggest that you allow 2 months for the sealed jars of chutney to "mature" in a cool, dry place.

It is essential that chutneys are allowed a long and slow cooking period in a pan that is not covered with a lid. This will allow your chutney to become rich and smooth.

Ripe apricots need to be stored in a refrigerator and will last up to a week. Apricots will not continue to ripen in the fridge, so make sure they are fully ripe before chilling. Overripe apricots won't last long, even if refrigerated. If your apricots are bruised, mushy, or otherwise damaged, don't worry!

Shelf Life: Fresh apricots are delicate, with a shelf life of 3-5 days in the refrigerator. However, proper storage techniques can extend their lifespan (more on that later!). Selecting Sweet Perfection: Look for firm, unblemished apricots with a vibrant orange color.

When properly stored, frozen apricots last up to 12 months in the freezer. However, to enjoy optimal taste, I like to use them before 3-6 months have passed.