Chutney of dried apricots
Dried apricots are sold all year round, and this means that you can always prepare a delicious chutney. It is perfect for cold ham or roast chicken, and vegetable dishes and cheese. It is the dried apricots, but not fresh apricot gives this dish an unusually persistent aroma and special taste.


  • Dried apricots

    200 g

  • Apple

    2 piece

  • Raisins

    100 g

  • Onion

    3 piece

  • Garlic

    2 tooth

  • Lemon

    1 piece

  • Brown sugar

    250 g

  • Vinegar

    100 ml

  • Mustard

    1 tsp

  • Allspice

    10 piece

  • Chili

    2 piece

  • Carnation

    7 piece

  • Salt

    1 tsp

  • Water

    1 cup


Coarsely chop the dried apricots (I cut into three pieces), cover with cold water so that it barely covered the dried fruit (about 1 Cup), cover and let stand at least 12 hours. If this procedure is done in the evening - in the morning you can cook the chutney. The photo dried apricots soaked already, she has almost completely absorbed the water.
Pour boiling water over the raisins and chop slightly with a knife.
Peel and chop the onion and apples.
With lemon to remove the zest and squeeze the juice. Pass through a garlic press.
Crush in a mortar spices. Connect all the ingredients (except the sugar) with dried apricots, simmer for 30 minutes.
Add brown sugar (I have brown universal TM Mistral),
reduce heat and continue cooking the chutney until thick. Sauce uvarivaetsja to about 1 liter.
Put the chutney in warm sterilized jars, cover with a towel and leave to cool. Seal jars and store for up to 6 months in a cool dark place. I have this Cabinet on the balcony. It is believed that the chutney is ready in 4 weeks, but we start eating in a few days))) and four weeks did not lie even once))).
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