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Fresh Apricot Chutney
4.9 from 45 votes

Fresh Apricot Chutney

Sweet, 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 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 24 tablespoons
Calories: 423 kcal
Course: Side Dish
Cuisine: Indian

Ingredients

  • 1 pound apricots
  • 1 tablespoon neutral cooking oil I used canola oil, generic cooking oil
  • 2/3 cup onion diced
  • 1 tablespoon ginger grated
  • 1 teaspoon Kashmiri red chili powder or paprika, mild
  • 1 teaspoon garam masala
  • 1/4 teaspoon salt
  • 2 tablespoon apple cider vinegar
  • 1/4 cup brown sugar
Whole Spices
  • 1 inch cassia cinnamon aka Dalchini
  • 2 cloves aka Laung
  • 1/2 teaspoon cumin seeds aka Jeera
  • 1/2 teaspoon fennel seed saunf
  • 1/4 teaspoon mustard seeds aka rai

Instructions

    Cup of Yum
  1. Wash and dry the apricots. Half them and remove the seeds. If they are large in size, then chop them into small pieces. I had about 3 cups (12oz) apricots after removing seeds
  2. Heat oil in a saucepan on stove-top on medium heat. One hot, add all the whole spices and let them sizzle.
  3. Add onions, ginger, and let them cook for about 3 minutes until the onions soften.
  4. Add the apricots, red chili powder, salt, apple cider vinegar. Cover the saucepan with a lid and cook on medium heat until the apricots are cooked and softened. This will take about 8-10 minutes.
  5. Add brown sugar and cook uncovered for 5 minutes so that the chutney thickens. Keep stirring at regular intervals. You can also mush the apricots using a spatula.
  6. Remove the pan from the heat. Discard cinnamon stick. Let the chutney cool, then transfer to an airtight container and enjoy.
Instant Pot Method
  1. You can also make this chutney in the instant pot. Pressure cook on high pressure for 2 minutes, and release the pressure 5 minutes after the instant pot beeps (5 minute NPR). Add the sugar after pressure cooking, and sauté for 4-5 minutes to thicken the chutney.If you are using an 8qt instant pot, you might want to add some water (about ⅓ cup) as it has a bigger surface area.

Notes

  • How to store: Transfer to a glass mason jar and store it for up to two weeks in the refrigerator. You can also freeze the chutney.
  • Consistency: This chutney thickens as it cools, so it is best to stop cooking once it has a paste-like consistency.

Nutrition Information

Calories 423kcal (21%) Carbohydrates 80g (27%) Protein 6g (12%) Fat 12g (18%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 7g (35%) Sodium 430mg (18%) Potassium 1028mg (22%) Fiber 9g (36%) Sugar 67g (134%) Vitamin A 6233IU (125%) Vitamin C 36mg (40%) Calcium 117mg (12%) Iron 3mg (17%)

Nutrition Facts

Serving: 24 tablespoons

Amount Per Serving

Calories 423

% Daily Value*

Calories 423kcal 21%
Carbohydrates 80g 27%
Protein 6g 12%
Fat 12g 18%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Sodium 430mg 18%
Potassium 1028mg 22%
Fiber 9g 36%
Sugar 67g 134%
Vitamin A 6233IU 125%
Vitamin C 36mg 40%
Calcium 117mg 12%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.