Spiced Apricot Chutney

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.

Yield: 3 1/2 cups (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 39
  • Fat: 0.6g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.4g
  • Carbohydrate: 8g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 1mg
  • Calcium: 7mg


  • 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. 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.
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