This Apricot Almond Chutney is one of those timeless preserves that instantly elevates everything it touches. Sweet, tangy, and aromatic with ginger, garlic, and a touch of lemon zest, it captures the warmth of summer in every spoonful. The addition of golden raisins and almonds adds texture and depth, making it a beautiful accompaniment to both sweet and savory dishes.
You’ll find Pulido Farms’ dried apricots at the farmers markets — their rich, sun-ripened flavor is perfect for this chutney. If you like a little heat, add a teaspoon of red pepper flakes for a subtle kick.
INGREDIENTS:
2 cups sugar
2 lbs. dried apricots, chopped
3 red bell peppers, chopped
3 red onions, chopped
3 large garlic cloves, minced
2 tablespoons fresh ginger root, grated
1 tablespoon lemon zest
1 teaspoon salt
2 cups golden raisins
2 cups blanched whole almonds
METHOD:
In a large nonreactive pot, combine vinegar and sugar over low heat. Stir until the sugar dissolves completely.
Add the apricots, bell peppers, onions, garlic, ginger, lemon zest, salt, and raisins to the pot. Stir well and bring to a gentle boil over medium heat.
Reduce the heat and simmer uncovered for about 1 hour, stirring often to prevent sticking, until the chutney thickens and the ingredients become glossy and tender.
Remove from heat and stir in the blanched almonds.
Ladle the hot chutney into sterilized half-pint jars, leaving 1/4 inch of headspace. Wipe rims clean, seal with lids, and process in a boiling-water bath for 10 minutes.
Carefully remove jars and cool on a towel-lined surface. Check seals before storing in a cool, dark place.
SERVING SUGGESTIONS:
- Spoon alongside roast chicken, lamb, or pork tenderloin
- Pair with sharp cheddar, brie, or goat cheese on a cheese board
- Use as a glaze for baked ham or poultry
- Stir into plain yogurt for a quick curry condiment
- Spread on sandwiches or wraps in place of relish
- Package in small jars and give as a homemade holiday gift — tie with raffia and a sprig of rosemary for a rustic touch
YIELD: Makes 12 half-pint jars.
