- 2 lb Apricotshalved and pitted
- 1 ½ cups Brown sugar
- 1 medium Onion
- 3 cloves Garlic
- 4 oz Golden raisinsjust under 1 cup
- 1 tsp fresh Ginger rootgrated
- 1 tsp Salt
- 1 cup Cider vinegar
- 1 tsp Coriander seeds
Gluten Free Apricot Chutney
I always have a batch of this Gluten Free Apricot Chutney in my store cupboard and it has come in so handy on many occasions. I love to place a little bowl of this on a cheeseboard. Or if I have leftover roast meat (such as pork), I like to make myself a sandwich with apricot chutney. It’s super easy to make too!
All you have to do is boil up the ingredients in a large pot. Once the apricots have softened, remove them and place them in sterilized jars. Then reduce the cooking liquid to a thick syrup and pour it into the jars. You can eat this chutney straight away, but I find the flavor improves if you store it for 3-4 weeks first. This chutney will keep for around 6 months in a cool dark place.
To make Apricot Chutney, you will need the following ingredients:
So, how to make Apricot Chutney?
Steps to make Gluten Free Apricot Chutney
Slice the onions and garlic
Place all ingredients in a large pot
Bring to a boil
Place the apricots in sterilized jars
Reduce the cooking liquid