Spiced Apricot and Apple Chutney Recipe

This spiced apricot and apple chutney makes use of apricots at the end of their glory, in abundance at this time of year. 

This spiced apricot and apple chutney provides a yummy treat to enjoy in sandwiches, with curries or on the side of anything, really, throughout the year.

If you have your own homemade fruit vinegars you could try them instead of the white wine vinegar, as they’d make a delicious fruity addition!


  • 1.9 kg apricot, stoned and chopped into small pieces
  • 2 red onions, peeled and chopped roughly
  • 1 white onion, peeled and chopped roughly
  • 5cm piece ginger, peeled and chopped roughly
  • 4 seedling or cooking apples, peeled and chopped roughly
  • 2 red chillis (more or less to taste), chopped roughly
  • 2 tsp Chinese five-spice powder
  • 2 tsp coarsely crushed black peppercorn
  • 2 tsp salt
  • 600ml white wine vinegar
  • 600g white sugar
  • 200g brown sugar (for purely cosmetic reasons, just use white if that’s all you’ve got!)


Pop the apples, chillies, ginger and onions into a blender and blitz to a fine paste. Tip this into a large pan and add the Chinese five spice, pepper, salt and vinegar.

Bring to the boil, then simmer for 15 minutes, stirring occasionally.

Add the apricots and sugar and simmer for a further 10 minutes until the apricots soften. Increase the heat and simmer for a further 20 minutes (stirring occasionally to ensure the mixture doesn’t catch) until the mixture thickens.

Put into sterile jars and allow to cool. You can store this chutney for up to a year in a cool dry place, but once it is open, refrigerate it.

Would you like another recipe to try that features apricots? Why not try out our apricot and fruit wine recipe here.

Like more articles like this spiced apricot and apple chutney recipe? Subscribe to Pip Magazine’s print or digital editions here.

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