Apricot Chutney

Jalapeno peppers spice up the sweet fruit chutney. Serve it with pork chops or ham for a tasty side dish.

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Apricot Chutney

Serving size: 1/4 cup
Yield: Makes 2-1/4 cups Prep 15 mins Start to Finish 30 mins


  • 1 tablespoon  unsalted butter
  • 1 cup  chopped onion
  • 1 tablespoon  minced garlic
  • 2 1/2 tablespoons  seeded chopped jalapeno
  • 1/2 pound  dried apricots, chopped
  • 1/2 cup  apricot preserves
  • 1/2 cup  water
  • 1/4 cup  cider vinegar
  • 2 tablespoons  chopped fresh rosemary
  • 1 tablespoon  finely grated peeled fresh ginger


1. Melt butter in a heavy 2-quart saucepan. Add onion, garlic, and jalapeno; cook, stirring until softened, about 4 minutes. Add remaining ingredients and simmer, stirring occasionally, until thickened, about 15 minutes. Transfer to a bowl and let cool. (Can be made ahead. Cover and chill up to 3 days. Bring to room temperature before serving.) Makes 2-1/4 cups.

Nutrition Facts

  • cal.(kcal)125,
  • Fat, total(g)2,
  • chol.(mg)4,
  • sat. fat(g)1,
  • carb.(g)30,
  • fiber(g)3,
  • pro.(g)1,
  • Percent Daily Values are based on a 2,000 calorie diet
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