Makes 2 cups

Notes: This simple, sweet-tart relish lasts as long as a jar of jam, which in my refrigerator can be many moons. Eat the chutney on toast with cream cheese; serve it with meat, poultry, or a curry; or cook with it, as in the pork tenderloin recipe that follows.

How to Make It

Step 1

In a 10- to 12-inch frying pan, combine jam, vinegar, mustard seed, and ginger.

Step 2

Stirring often, bring mixture to a boil over high heat. Continue boiling, stirring often, until reduced to 2 cups, about 8 minutes.

Step 3

Let the apricot chutney cool, then serve. Or pour into a jar, cover airtight, and chill.

Step 4

Nutritional analysis per tablespoon.

Ratings & Reviews

Christalplatt's Review

October 30, 2012
I thought this was nasty!

Katie34's Review

October 24, 2011
This turned out to be really yummy. I don't normally have mustard seeds on hand but by happy coincidence I had everything I needed for this already sitting in the pantry. I made it last night in preparation for the pork tenderloin with apricot chutney for dinner tonight. I couldn't resist a few spoonfuls all on its own as it was cooling. I can't wait to have it with the pork tonight. Hopefully there will be a few leftovers. It will make for excellent sandwiches!

MartiHartnett's Review

August 15, 2011
Absolutely awesome!