Jar of Tomato-Apricot Chutney

Tomato Apricot Ginger Chutney

We love this chutney as an accompaniment to Indian spiced chicken.  It would be amazing with lamb and I serve it with Tourtiere at Christmas too!  My friend and fantastic chef Andrea Carlson, owner of Burdock and Co. restaurant here in Vancouver is a big fan of this chutney!  She’s a Michelin Star chef as of October 2022…we are so proud of her accomplishments!

Chutney will keep for up to 1 week in the fridge or you can process it as you would for jam.  It will keep or a few months in the freezer.  I often double the recipe and process the jars in a canner…but you can simply put the chutney into containers and freeze them.

Makes Approximately 3 Cups

Make The Chutney:

1 lb. fresh apricots or 3 oz. dried apricots, soaked 30 minutes in warm water, drained & chopped
2 lbs. ripe plum tomatoes, peeled, seeded & chopped
½ large onion, finely chopped
½ cup white wine vinegar
½ cup sugar
½ cup, peeled julienne fresh ginger
1 garlic clove, finely chopped
1 tsp. salt
¾ tsp. dried pepper flakes (or to taste)
½ tsp. freshly grated nutmeg
¼ cup chopped fresh cilantro

Place all ingredients, except the cilantro, in a large pot.  Cook over medium to medium-low heart until the liquid just evaporates, stirring frequently, approximately 30 minutes.  Transfer to a bowl and cool completely, add the chopped cilantro, serve or store in the fridge or place in jars and can following proper canning guidelines.


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