Date and Apricot Chutney

Date and Apricot Chutney

Serve this savory-sweet condiment with curry dishes or roasted meats, or as a spread on ham sandwiches. Also try it on wheat toast in the morning or as an appetizer spread spooned over cream cheese.

Cooking Light NOVEMBER 2004

  • Yield: 2 1/4 cups (serving size: 1/4 cup)


  • 1/2 cup dried apricots, halved
  • 1 cup chopped pitted dates (about 1 pound)
  • 3/4 cup packed brown sugar
  • 1/2 cup cider vinegar
  • 1 teaspoon minced peeled fresh ginger
  • 1 teaspoon tomato paste
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  • 1/8 teaspoon crushed red pepper
  • 1/2 medium onion, thinly sliced
  • 2 tablespoons chopped fresh cilantro


Place dried apricots in a medium bowl. Cover with boiling water, and let stand 1 hour. Drain.

Combine apricots, dates, and next 8 ingredients (through onion) in a medium heavy saucepan. Bring to a boil; reduce heat, and simmer 25 minutes or until thickened. Remove from heat; stir in cilantro.

Pack chutney in clean jars. Cover and cool chutney completely; chill.

Note: Store chutney in the refrigerator for up to six weeks.

Nutritional Information

Amount per serving
  • Calories: 153
  • Calories from fat: 1%
  • Fat: 0.2g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.9g
  • Carbohydrate: 39.5g
  • Fiber: 2.2g
  • Cholesterol: 0.0mg
  • Iron: 1.1mg
  • Sodium: 74mg
  • Calcium: 30mg

Go to Full Version of

Date and Apricot Chutney Recipe