Apricot Chutney

    1 hour 20 minutes

    This is a family recipe for spicy or hot apricot chutney. Very easy to make. Goes well with meat and curries. It will remind South Africans of the famous Mrs Ball's chutney.

    Gauteng, South Africa
    53 people made this

    Makes: 6 ± 6 x 375 ml bottles

    • 1.75-2kg fresh apricots, stoned, halved
    • 1 kg sugar
    • 500g onions, chopped
    • 30ml salt
    • 30ml ground coriander
    • 25ml cayenne pepper - or to taste- can be omitted
    • 500ml brown vinegar
    • 1 teaspoon ground garlic

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Chop apricots and onions. I use a food processor for this
    2. Add all ingredients together
    3. Put in heavy bottom saucepan and simmer uncovered for approximately 1 hour or until thick
    4. Pour into hot sterilised bottles and seal
    5. Let it stand for about 2 weeks before use.


    The use of cayenne pepper is optional. Quantity can be increased for hotter version or omitted for milder version.


    The chutney will keep for about 9 months if stored in a dark cupboard.


    Not necessary to refrigerate this after opening, but I recommend to refrigerate the chutney in summer.

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    Reviews in English (2)


    I used this recipe to use a glut of apricots we received. My dh loves chutneys with his curries. He LOVES this recipe! Good thing as I preserved at least a years supply. Lol!  -  05 Feb 2012


    I had trouble converting ml to mg. Where I come from ml is used for liquids, not solids or powders. I had to search the internet for a conversion. However, 25mg seemed a lot of coriander so just used my instincts. I also used Splenda instead of sugar and added about 2 tablespoons of mustard seeds and 5 bay leaves as I didn't want this to be too sweet. Turned out delicious!  -  28 Dec 2014