Golden Apricot Ginger Chutney
- 15m Prep Time
- 40m Cook Time
- 55m Ready In
Hands-on time: 15 minutes | Hands-off time: 40 minutes with occasional stirringMakes 1½ cups Naan and other Indian dishes become flat-out scintillating with the addition of a fruity chutney, a traditional South Asian condiment that comes from the Indian word chatni, thought to mean “crushed.” During the colonial era, the British took it home to their island, and then carried it to their other colonial possessions, including South Africa and the Caribbean Islands. Historically, vinegar was not always added in making the spicy condiment, but with it the mixture keeps much longer.
Ingredients
- 177 ml unbleached white sugar
- 59.1 ml whole cane or brown sugar
- 118 ml white wine or champagne vinegar
- 828 ml fresh, ripe apricots thinly sliced
- 0.5 small white onion finely chopped
- 2.46 ml dried red pepper flakes
- 29.6 ml ginger peeled and grated
- fine sea salt
Nutrition (per serving, estimated)
Estimated based off 4 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 109 mg
- Iron: 6.38 mg
- Magnesium: 98.3 mg
- Phosphorus: 258 mg
- Potassium: 1691 mg
- Zinc: 1.78 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 177 ml unbleached white sugar
- 59.1 ml whole cane or brown sugar
- 118 ml white wine or champagne vinegar
- 2.46 ml dried red pepper flakes
- fine sea salt
Prepare
- 828 ml fresh, ripe apricots, thinly sliced
- 0.5 small white onion, finely chopped
- 29.6 ml ginger, peeled and grated
Let's Cook
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Step 1.
In a 2-quart pot over medium heat, add ¾ cup unbleached white sugar, ¼ cup whole cane or brown sugar, and ½ cup white wine or champagne vinegar. Slowly bring to a simmer, stirring occasionally, until the sugars dissolve and the mixture looks frothy.
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Step 2.
While the sugar mixture heats, thinly slice 3½ cups (about 1 pound) fresh ripe apricots into a medium mixing bowl to catch the juices. Set aside the apricot stones (seeds).
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Step 3.
Once the sugar mixture is simmering and frothy, add the sliced apricots with their juices, ½ small white onion (finely chopped), ½ teaspoon dried red pepper flakes, 2 tablespoons peeled and grated ginger, and a pinch of fine sea salt. Stir to combine.
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Step 4.
Reduce the heat to medium-low and establish a gentle simmer. Cook for 30 minutes, stirring occasionally. The mixture will still be slightly chunky at this point.
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Step 5.
Continue simmering for another 10 minutes (40 minutes total), stirring occasionally, until the chutney becomes thick and glistening with a clear, jam-like appearance. Remove from heat and let cool completely.
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Step 6.
Once cooled, transfer the chutney to a clean glass jar with a lid. Store in the refrigerator for up to several weeks.