Low Sodium Apricot Chutney
Sweet, tangy, and bursting with warm spices, this Low Sodium Apricot Chutney is a healthier twist on the classic condiment. Made with naturally sweet dried apricots, zesty apple cider vinegar, and layers of aromatic spices like cumin, coriander, and mustard seeds, this chutney delivers bold flavor without relying on added salt. A hint of heat from red pepper flakes balances perfectly with the sweetness of raisins and brown sugar, while fresh ginger and garlic add a punch of depth. Simmered to perfection in under an hour, this versatile chutney makes an ideal pairing for grilled meats, roasted vegetables, or as a spread on your favorite sandwich. With its low sodium content and homemade goodness, this is the perfect addition to your pantry for a burst of flavor in every bite.
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Recipe Information
Ingredients
- 1 cup Dried apricots
- 0.5 cup Apple cider vinegar
- 0.5 cup Water
- 0.5 cup Onion, finely chopped
- 1 tablespoon Fresh ginger, grated
- 1 clove Garlic, minced
- 0.25 cup Brown sugar
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 0.25 teaspoon Red pepper flakes
- 1 teaspoon Mustard seeds
- 0.25 cup Raisins
Instructions
Chop the dried apricots into small pieces.
In a medium saucepan, combine the apple cider vinegar and water. Bring to a simmer over medium heat.
Add the chopped apricots, onion, fresh ginger, and garlic to the saucepan. Stir well to combine.
Mix in the brown sugar, ground coriander, ground cumin, red pepper flakes, mustard seeds, and raisins.
Bring the mixture to a gentle boil, then reduce the heat to low, allowing it to simmer. Stir occasionally to prevent sticking.
Continue to simmer for about 45 minutes or until the chutney thickens and the flavors meld.
Remove from heat and let it cool slightly before transferring to sterilized jars.
Seal the jars and let the chutney cool completely at room temperature before storing it in the fridge.
For best flavor, let the chutney sit for at least 24 hours before using. It can be stored in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.6 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 43 mg | 2% | |
| Total Carbohydrate | 133.3 g | 48% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 100.5 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1557 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
