Picnic Apricot Chutney
Elevate your outdoor dining spread with this irresistible Picnic Apricot Chutney, a vibrant medley of sweet, tangy, and spiced flavors that’s perfect for pairing with cheese boards, crusty bread, or grilled meats. Crafted from plump dried apricots, tangy apple cider vinegar, and a fragrant blend of warm spices like cinnamon and cumin, this homemade chutney is simmered to jammy perfection in just 35 minutes. Finely diced red onion and fresh ginger add a subtle kick, while yellow mustard seeds and a touch of chili flakes lend a gentle complexity. Easy to prepare ahead of time and versatile enough to complement savory or sweet dishes, this chutney is a must-have for picnics, gatherings, and beyond. A delightful balance of textures and flavors, it’s an easy way to impress your guests while capturing the essence of homemade goodness.
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Recipe Information
Ingredients
- 250 grams Dried apricots
- 120 ml Apple cider vinegar
- 1 medium Red onion
- 1 tablespoon Fresh ginger
- 100 grams Brown sugar
- 2 cloves Garlic cloves
- 1 teaspoon Yellow mustard seeds
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cumin
- 0.25 teaspoon Chili flakes
- 0.5 teaspoon Salt
- 250 ml Water
Instructions
Finely chop the dried apricots into small pieces and set them aside.
Peel and finely dice the red onion.
Grate the fresh ginger and mince the garlic cloves.
In a medium saucepan, combine the apple cider vinegar, water, and brown sugar. Heat over medium heat, stirring occasionally until the sugar dissolves.
Add the chopped apricots, diced onion, grated ginger, minced garlic, mustard seeds, ground cinnamon, ground cumin, chili flakes, and salt to the saucepan.
Bring the mixture to a gentle boil, then reduce the heat to a simmer.
Cook the chutney uncovered for 30-35 minutes, stirring occasionally, until the apricots are soft and the mixture has thickened to a jam-like consistency.
Taste the chutney and adjust seasoning if needed. Add a pinch more salt or a small dash of vinegar for extra tang if desired.
Remove the chutney from the heat and let it cool slightly before transferring it to a clean jar or container.
Once cooled completely, store the chutney in the refrigerator. It will keep for up to 2 weeks.
Serve the chutney with cheese, bread, crackers, or as a condiment for grilled meats on your next picnic.
Nutrition Facts
Calories |
493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.4 g | 2% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 116.9 g | 43% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 103.4 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 513 mg | 11% | |
*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.
