Homemade Apricot Chilli Chutney

Apricot chilli chutney is a simple condiment to make and widely used in many cuisines, and a must-have in traditional South African Bobotie.

Ingredients are simple, and cooking it takes almost no time at all.

Chutney keeps for a very long time and can be used in many dishes or simply served as a spicy tangy sauce on a cheese and charcuterie board. Or wherever you need a bit of sweet and sour balance.

Jump to:

• Ingredients
• Instructions
• Tips for success
• Serving suggestions
• Storage instructions
• Useful equipment
• Related recipes
• Recipe
• Comments

Ingredients

• Dried apricots - Easy to find in the dried fruit section of most supermarkets. You could also use fresh apricots when they're in season.
• Sugar - Demerara sugar or regular white sugar. You can also use honey. Artificial sweeteners won't work.
• Vinegar - White wine or apple cider vinegar works best.
• Aromatics - Regular white onion or shallot, dried chilli flakes for a bit of heat and fresh young garlic. Fresh chilli can also be used instead of dried.

Instructions

• Soak the dried apricots in boiling water until soft.
• Meanwhile, chop the onion finely and mince the garlic.
• Add to a pan over medium heat and add a touch of cooking oil.
• Sweat down the onions and garlic and a pinch of salt. Cook with a lid on and make sure not to caramelise the onions.

• Once the apricots are softened, remove them from the water and keep the water to the side.
• Chop the apricots finely, but not to a complete purée.
• Add them to pan with the softened onions and garlic.
• Add the apricot soaking water, dried chilli and sugar too.
• Bring to a medium simmer and stir often until the chutney has thickened and not watery.
• Remove from the heat and store in sterilized airtight containers in the fridge until ready to use.

Tips for success

• Cook the onions and garlic slowly until soft and translucent, but not browned.
• Stir the chutney often to avoid burning.
• Adjust the spiciness by adjusting the amount and kind of chilli used.
• Adjust the acidity and sweetness to your liking if you want it sweeter or more sour.
• Let it cool down before tasting to avoid burns. Because it's high in sugar, the temperature will exceed 100 °C or 212 °F.

Serving suggestions

• Use as a condiment for cheese boards or on homemade sourdough bread with butter and sliced chilled baked chicken breast.
• Apricot chutney is an Essential part of South African bobotie.
• Add it to coconut chicken curry for a touch of extra sweetness.
• Chutney is great with simple snacks like Parmesan shortbread.

Storage instructions

• Canning - Preserve by canning it using sterilized hot canning jars with a sealable lid. Will last for many months and years.
• Freezing - Place in vacuum pack bags or sealable containers. Chutney will keep indefinitely in the freezer. Simply defrost at room temp when needed. 
• Fridge - Seal airtight and keep in the fridge for many months. 

Useful equipment

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• Indian red curry paste
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