Apricot Chutney

Apricot Chutney

Apricot Chutney



Total time



Still looking for a fabulous homemade Mishloach Manot treat, one that will last until Passover and beyond? Apricot Chutney! No store-bought apricot chutney, or any chutney for that matter, comes close to homemade!

Chutneys, from the Hindi “to be licked” (an inspired derivation, if you have ever tasted a good one), are relishes that originated in India as a way of preserving fruits and vegetables. Sweet, tart, chunky and with a bit of fire, a good chutney is complex and intriguing, as well as incredibly versatile. Serve chutneys with curries, roasts or cold cuts. Mix them with a little honey and add to fruit salads. Stir into low-fat mayonnaise or creamed tofu and serve as a dip.

Chutney preparation is always based on the same principle: Fruits and/or vegetables are simmered in a hot liquid containing vinegar, sugar and spices until the mixture is reduced and thickened. Chutney is easy to make and to modify. After a few batches, you will learn to adjust the amounts of spices to your own taste.


  • 2 medium onions, quartered

  • 4 cups dried apricots, packed

  • 3-inch piece ginger, peeled

  • 2 3/4 cups cider vinegar

  • 7 cups water

  • 2 cups sugar

  • Grated zest of 2 lemons

  • 1 tablespoon cayenne

  • 2 tablespoons curry

  • 1 tablespoon salt


  • Grind the onions, apricots and ginger coarsely in the food processor, using the pulse button.
  • Place in a wide bottom stainless steel pot, with all remaining ingredients, and bring to a boil.
  • Reduce the heat to medium-low and cook, covered, for about 30 minutes.
  • The mixture will thicken as it cools.
  • Cool completely before storing in clean wide-mouth glass jars.
  • Keep refrigerated.


  • Variation:

    Minted Avocado Cucumber Soup

    Substitute 1 cup packed mint leaves for the dill.
    Proceed just as above.

Share this post