Apricot, Cherry, and Green Chili Chutney

Notes: If making up to 1 month ahead, cool, cover, and chill.

Yield: Makes about 4 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 73
  • Calories from fat: 1.2%
  • Protein: 0.7g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 19g
  • Fiber: 1g
  • Sodium: 54mg
  • Cholesterol: 0.0mg


  • 2 1/2 cups dried apricots, coarsely chopped
  • 1 1/2 cups cider vinegar
  • 1 1/2 cups sugar
  • 1 cup chopped roasted poblano chilies or canned green chilies
  • 1/2 cup dried sweet cherries, chopped
  • 1/2 cup chopped red onion
  • 1 cinnamon stick (3 in.)
  • 1 1/2 teaspoons mustard seed
  • 3/4 teaspoon salt


  1. 1. In a 3- to 4-quart pan over high heat, combine apricots, vinegar, sugar, chilies, cherries, onion, cinnamon, mustard seed, and salt.
  2. 2. Bring to a boil. Turn heat to low. Cover and simmer, stirring occasionally, until apricots are soft when pierced, 20 to 25 minutes. Uncover and simmer until most of the liquid evaporates, about 5 minutes longer.
  3. 3. Let cool, discard cinnamon, and serve chutney, or cover and chill.
  4. Nutritional analysis per 2 tablespoons.
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