Rating: 4.5 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A simple South African recipe that uses apricot jam to create a lovely spiced chutney.

Recipe Summary test

prep:
15 mins
cook:
1 hr 5 mins
total:
1 hr 20 mins
Servings:
50
Yield:
3 1/4 cups
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Ingredients

50
Original recipe yields 50 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C).

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  • Slice the top off the half head of garlic with a sharp knife, exposing the cloves. Discard the top. Place the head of garlic on a piece of aluminum foil, drizzle with 1/4 teaspoon of olive oil, and wrap the foil around the garlic. Roast in the preheated oven until golden brown, 30 to 40 minutes.

  • While garlic is roasting, place the onion and 1 tablespoon of olive oil into a saucepan over medium heat and cook and stir until the onion is browned, 10 to 15 minutes. Remove from heat. Stir in the apricot preserves, vinegar, ginger, cayenne pepper, and salt until thoroughly combined.

  • Squeeze the roasted garlic cloves out of their skins, and mash them in a bowl with a spoon. Mix the garlic into the chutney; bring to a boil over medium heat. Reduce heat and simmer until thickened, about 25 minutes, stirring occasionally. Stir carefully because any splashes of chutney will be burning hot.

  • Pack the chutney into sterilized jars and process to seal.

Nutrition Facts

52 calories; protein 0.2g; carbohydrates 12.9g; fat 0.3g; sodium 31.2mg. Full Nutrition
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Reviews (7)

8 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/18/2013
Perfect chutney! Read More
(7)
Rating: 4 stars
06/19/2015
I used homemade peach freezer jam instead of apricot because it's what I had. I doubled the roasted garlic because yum. And once it was all mixed together I threw it in the crockpot on high for 4 hours over some nice porkchops. Turned out really good. A little on the sweet side but very flavorful. Read More
(2)
Rating: 4 stars
07/11/2013
great recipe but I substituted ready made roasted squeeze garlic. saved a lot of time and still gave it great flavor. Also used fresh ginger minced in a robot coupe. Much better than dried ginger. this chutney is great with coconut shrimp or bacon wrapped scallops. Read More
(2)
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Rating: 5 stars
03/29/2021
It’s a very nice recipe. My son love it Read More
Rating: 5 stars
07/08/2018
I made the basic apricot preserves recipe also found on Allrecipes but used 4 instead of 6 cups of sugar and added one pint of blueberries. I then followed this recipe to the letter and it is delicious! Read More
Rating: 4 stars
11/04/2019
I made this apricot chutney to go over some salmon that we made and it turned out really good. Great recipe and will definitely make again! Read More
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Rating: 5 stars
05/17/2019
No changes!!! Great Read More
Rating: 4 stars
08/31/2019
I thought it was too thin so I cooked it longer. It never seemed to thicken, so I hoped as it cooled it would thicken. Of course then it was VERY thick! The taste was very good, but I wasn't sure how to use it. I made it for a book club dinner as we were reading a book about South Africa. I hope to use it with some pork chops soon. Read More