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Green Apple–Apricot Chutney

MAKES ABOUT 1 CUP Don’t like it hot? Lose the red pepper flakes. Store leftovers of this sweet-tart condiment airtight in the fridge for 3 weeks—and break it out for any cheese platter.

Ingredients

  • 1 green apple, peeled, cored and finely chopped
  • 1/2 cup lightly packed dried apricots, finely chopped
  • 6 tablespoons white wine vinegar or cider vinegar
  • 2 tablespoons dried currants
  • 1 tablespoon peeled and finely minced fresh ginger
  • 1 clove garlic, finely grated
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon red pepper flakes
  • 1/2 cup lightly packed brown sugar

Instructions

  1. In a small, heavy, nonreactive pot, combine all of the ingredients except the sugar. Stir well and bring to a boil over high heat. When the mixture begins to steam and bubble at the edges, turn the heat to low and let the chutney simmer for 10 minutes. Stir in the sugar, return to a simmer, and cook, uncovered and stirring very often, until the mixture is the thickness of chunky jam, 15 to 20 minutes. Pour the chutney into a clean 1/2-pint (1-cup) jar and let cool a bit before using or storing.