Apricot Chutney

adapted from Ball Complete Book of Home Preserving
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Appetizer
Cuisine American
Servings 50


  • 1 1/2 cups cider vinegar
  • 2 pc. tart green apples, peeled, cored, and finely chopped
  • 3 cups chopped dried apricots
  • 3 cups boiling water
  • 2 pc. small onions, finely chopped
  • 1 cup granulated sugar
  • 1 cup lightly packed brown sugar
  • 4 cloves garlic, finely chopped
  • 1/2 cup dried cranberries
  • 2 T. finely chopped crystallized ginger¬†
  • 2 t. mustard seeds
  • 1 1/2 t. ground cinnamon
  • 1 t. allspice
  • 1 t. ground black pepper
  • 1/2 t. ground cloves
  • 1/4 t. kosher salt
  • 1/4 t. cayenne pepper


  • In a large stainless steel saucepan, combine vinegar and apples. Add apricots, boiling water, onions, granulated sugar, brown sugar, garlic, cranberries, and ginger.
  • Bring to a boil over medium high heat, stirring constantly. Reduce heat and boil gently, stirring occasionally, for 30 minutes.
  • Add mustard seeds, cinnamon, allspice, black pepper, cloves, salt and cayenne. Boil gently, stirring frequently, until thick enough to mound on a spoon, about 15 minutes.
  • Meanwhile prepare canner, jars, and lids. Ladle hot chutney into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot chutney.
  • Wipe rim, center lid on jar and add ring. Turn until finger tight.
  • Place jars in canner and process for 10 minutes when the water comes to a full boil. Remove jars and place on dishtowel on counter and cool overnight. Remove ring and store.¬†
  • Makes 5 half pints.
Keyword Apricot, Apricot Chutney