Summer's Harvest Apricot Chutney
90 mins (prep 20, cooking 70)
13 ingredients
3 servings
I love chutneys so it seemed like the ideal thing to make with a basket of fresh apricots which are so plentiful at this time of year. Use really ripe, sweet ones. The original recipe came from a Company's Coming book - I altered a bit to save on sugar. If you like your chutney pretty sweet then add about 1/2 a cup more sugar. If you've never cooked with this much vinegar before, be will fill your home! Note - this fills about 3 cups worth of canning jars, give or take a bit. For chutney those little 1/4 cup (125 ml) ones are ideal. Eat your chutney with a basic cheese sandwich, a fancy curry or anything in between!

Categories:  vegan , condiments,-etc. , sauces , <-4-hours , vegetarian , chutneys , time-to-make ,
Share on Newzsocial



Serving Size (202.36 g)
Servings 3
Amount per Serving
Calories 732.73 Calories from Fat 6.93
% Daily Value *
Total Fat 0.77g 3.54%
Saturated Fat 0.07g 1.07%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 55.3mg 6.91%
Total Carbohydrate 189.71g 189.71%
Dietary Fiber 2.84 g 34.02%
Sugars 179.41 g %
Protein 0.49g 2.92%
Vitamin A 0.06IU% Vitamin C 0.09mg%
Calcium 137.55mg% Iron 1.71mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh apricots, apple cider vinegar, mustard seeds, ground allspice