Spiced Apricot Chutney

Spiced Apricot Chutney Recipe
Photo: Ellen Silverman; Styling: Toni Brogan
This apricot chutney is spiced with crushed red peppers, coriander and allspice, and goes well with ham, sandwiches, and scones.


3 1/2 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 39
Fat 0.6 g
Satfat 0.0 g
Monofat 0.3 g
Polyfat 0.2 g
Protein 0.4 g
Carbohydrate 8 g
Fiber 0.6 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 1 mg
Calcium 7 mg


2 tablespoons canola oil
1 cup finely chopped onion
1 1/2 teaspoons mustard seeds
1/4 teaspoon crushed red pepper
1 1/2 cups apple juice
1/2 cup dried currants
1/3 cup raspberry vinegar
2 tablespoons sweetened dried cranberries, finely chopped
3 tablespoons honey
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1 (16-ounce) package dried apricots, finely chopped


1. Heat oil in a saucepan over medium heat. Add onion to pan; cook 4 minutes or until tender (do not brown), stirring frequently. Add mustard seeds and pepper; cook 1 minute. Stir in juice and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover; cook an additional 5 minutes or until liquid almost evaporates.