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Apricot-Lemon Chutney

Apricot-Lemon Chutney

Sunset MARCH 2000

  • Yield: Makes about 1 1/2 cups


  • 1 lemon (6 oz.)
  • 1 cup dried apricots
  • 1/2 cup sugar
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon coriander seed
  • 1 tablespoon mustard seed
  • 1/2 teaspoon hot chili flakes
  • salt
  • 1 to 2 tablespoons lemon juice


Rinse lemon. With a vegetable peeler, pare yellow skin from lemon and finely chop. With a knife, cut off and discard white pith. Coarsely chop lemon, discarding seeds. In a 1- to 2-quart pan over high heat, bring to a boil 1 cup water, lemon peel, chopped lemon (with juice), dried apricots, sugar, minced fresh ginger, coriander seed, mustard seed, and hot chili flakes. Reduce heat, cover, and simmer for 5 minutes. Uncover and boil over medium heat, stirring often, until most of the liquid is absorbed, 10 to 12 minutes. Add salt and lemon juice, to taste. Cool. Serve or cover and chill up to 3 days.

Nutritional analysis per tablespoon.

Nutritional Information

Amount per serving
  • Calories: 33
  • Calories from fat: 5.5%
  • Protein: 0.4g
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Carbohydrate: 8.4g
  • Fiber: 0.6g
  • Sodium: 1mg
  • Cholesterol: 0.0mg

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Apricot-Lemon Chutney Recipe