Apricot Chutney


More apricots!

I turned the rest of the really ripe stone fruit into fruit salad, so this may be the limit of my apricot experiment.

I used this recipe from Comfy Belly as my starting point. I wanted something subtly chai spiced…but got a little enthusiastic with some ginger that was hotter than expected. I added a little water to lengthen the cooking time to get the apricot chunks to cook down a bit extra The result was a very happy accident!

Apricot Chutney


  • 2 and 1/2 c ripe apricots, pitted and diced
  • 1Tbsp lime juice
  • 1/2 c honey
  • 1/4 c water
  • 1 tsp ginger, freshly grated
  • 1/4 tsp ground cloves
  • 1/4 tsp cinnamon
  • 1/4 tsp ground fennel
  • 3 cardamom pods
  • 1 quick crack of black pepper
  • Directions:

  • Mix everything in small sauce pan and bring to a low boil
  • Cook on low boil for 20-30 minutes, until chutney reaches desired consistency.
  • Remove cardamom pods.
  • I am storing this as a freezer jam–half is in the fridge and half in the freezer for later use.


    About Jill R.

    Mom, mostly tired, to 3 boys, mostly wired. Pretty much obsessed with healing foods for healthy brains.
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