Spicy Apricot Peach Chutney 112.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Aug 10, 2011

This chutney is fruity, sweet and spicy. It comes together in a single pot. The cooking time can vary greatly, depending on the ripeness of the fruit.

Make Ahead: The chutney can be eaten right away or mellowed for several weeks before it is served. It can be refrigerated for up to 2 months; or, processed in sterilized jars (see NOTE), it's good for up to 1 year.

Servings: 112

Yield: Makes 7 half-pint jars

  • 4 apricots, pitted and and cut into slices (about 1 cup)
  • 2 peaches, pitted and cut into slices (about 1 1/2 cups)
  • 2 Granny Smith apples, cored and chopped but not peeled (more natural pectin)
  • 1 medium onion, coarsely chopped
  • 1/2 cup golden raisins
  • 3/4 cup sugar
  • 1/2 cup apple cider vinegar
  • 2 teaspoons freshly grated ginger root, or more to taste
  • 1 teaspoon mustard seed
  • 1 habanero pepper, minced (include seeds for a hotter chutney)
  • 1/2 teaspoon salt


Combine the apricots, peaches, apples, onion, raisins, sugar, vinegar, ginger, mustard seed, habanero pepper (plus seeds, if using) and salt in a medium, nonreactive saucepan over medium heat. Cook for 40 to 90 minutes, stirring occasionally for the first half-hour and more frequently once the mixture has darkened in color (the timing depends on the ripeness of the fruit). When the fruits have softened considerably, use a potato masher to achieve the desired chutney consistency.

To test for doneness, pull the spoon across the bottom of the pot; you should be able to see the bottom of the pot for a moment or two, and the consistency of the chutney should be quite thick. As soon as this happens, remove from the heat. Overcooked chutney can become a solid brick; undercooked chutney is too runny. Measure the temperature with an instant-read thermometer; it should be above 185 degrees.

Use a wide-mouthed funnel and/or ladle to carefully transfer the hot chutney into sterilized glass jars, leaving about 1/4 inch of head space at the top; use a chopstick or nonmetallic skewer to remove any air bubbles (see NOTE). Top with new, clean lids, close tightly and let cool to room temperature. The lid of a properly sealed jar should be slightly concave; if the lid springs up when you press your finger in the center, the lid is unsealed. If the lids have not sealed, process for 15 minutes in a hot-water bath (jars submerged with least 1 or 2 inches of water overhead), let cool and test again.

NOTE: To sterilize the empty jars, fill a large pot with water and bring to a boil over high heat, then reduce the heat so that the water is barely bubbling. Have ready seven 8-ounce canning jars with 2-piece lids. Immerse the pint jars in the canning kettle. Place the rings and lids in a separate small saucepan and cover them with hot water. Leave the jars and lids immersed while you cook the chutney.

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Recipe Source

From Oliver Turner at the Virginia Chutney Co. in Washington, Va.

Tested by Bonnie S. Benwick.

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Email questions to the Food Section at food@washpost.com.