Apricot Chutney

Serve this mellow-spiced chutney with cheese and crackers or as an accompaniment to pork or poultry entrées.


  • 3 cups (750 ml) dried apricots, about 1.2 lb (525 g)
  • 3 cups (750 ml) boiling water
  • 2 medium onions, finely chopped
  • 2 tart apples, peeled, cored & finely chopped
  • 1 cup (250 ml) granulated sugar
  • 1 cup (250 ml) lightly packed brown sugar
  • 4 cloves garlic, minced
  • 1 1/2 cups (375 ml) cider vinegar
  • 1/2 cup (125 ml) raisins
  • 2 tbsp (25 ml) finely chopped gingerroot
  • 2 tsp (10 ml) mustard seed
  • 1 1/2 tsp (7 ml) ground cinnamon
  • 1 tsp (5 ml) Each: ground allspice & black pepper
  • 1/2 tsp (2 ml) ground cloves
  • 1/4 tsp (1 ml) Each: salt & cayenne pepper


  • Place 7 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.

  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.

  • Combine all ingredients in a large stainless steel saucepan. Bring to a boil, stirring constantly to prevent scorching. Boil gently, stirring occasionally, until mixture thickens, about 45 minutes.

  • Ladle chutney into a hot jar to within 1/2 inch (1 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more chutney. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining chutney.

  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.*

  • When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.



November 28, 2016



Amazing taste! I added another apple and cranrasins because I was short a dried apricots. It is a thick chutney. Perfect for Christmas gifts!