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Bookmark or Share- Apricot Chutney Recipe - Food.comAdvertisement. ingredients. Units: US. 2 1⁄2 lbs apricots, pitted and quartered. 1 lb brown onion, peeled and diced. 2 cups sultana raisins. 1 lb brown sugar. 2 cups cider vinegar. 1 teaspoon chili powder. 2 teaspoons mustard seeds. 1 1⁄4 teaspoons salt. 1 teaspoon turmeric. 3⁄4 teaspoon cinnamon. directions.
- Fresh Apricot Chutney - A Summer Recipe | Greedy GourmetThis recipe combines apricots with onions (essential for a good chutney), white vinegar (apple cider vinegar will do), brown sugar, salt and a fragrant spice mixture including cloves, cayenne pepper, mixed spice, nutmeg and curry powder.
- Fresh Apricot Chutney - Piping Pot CurrySweet, spicy and tangy Apricot Chutney is so easy to make on the stovetop or in the instant pot. This vegan and gluten-free chutney is so versatile and great on so many things. Prep Time: 10 minutes minutes
- Apricot Chutney Recipe | EpicuriousApricot Chutney. August 20, 2004. save recipe. 4.2. ( 8) Read Reviews. Active time: 15 min Start to finish: 1 hr. Ingredients. Makes about 3 cups. 2 garlic cloves, finely chopped. 2 teaspoons...
- Easy Apricot Chutney Recipe – fusion craftinessInstructions. Add all ingredients to medium pot, bring up to a simmer on medium heat, lower heat and simmer 45 minutes uncovered. Store in airtight container in fridge. Serve with flatbread as a quick snack or with spicy food as a condiment.
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