Chutney Feed

Apricot-Almond Chutney (Alternatives to Canned Cranberry Relish Continued)

Apricot-Almond Chutney
Apricot-Almond Chutney

This is great chutney without the smoked addition, but with smoked fruit and veg it will knock your socks off!  Yes, smoking adds that much flavor and complexity. This is absolutely my, and The Professor's, favorite chutney!!!  Either way, straight or smoked, everyone will consider you to be a domestic goddess.


Time out!  What is a CHUTNEY?

Chutney is a sauce or relish that often has both sweet and sour ingredients, such as fruits and herbs, often with spices or other seasoning.

This is a continuation of my first post about Alternatives to Canned Cranberry Relish, if you would like to see my first post click here.

This is not a canning recipe. In the future I would like to develop it further with an eye toward canning, but it was designed for a fresh batch.

If you would like to print the recipe without all the pictures please click Download Apricot-Almond Chutney


Golden acorn logo!!! copy

Apricot-Almond Chutney

Source: Adapted from Chef Stephen Pyles, Star Canyon, Dallas, Texas


Servings: 12

Preparation time: 10 minutes, plus 1 hour soaking wood chips if smoking

Cooking time: 35 minutes, plus 30 minutes if smoking



11 ounces dried apricots, diced 1 1/2 cup (if at all possible smoke them - optional)

1 small onion, thinly sliced or chopped (if at all possible smoke it - optional)

1  1/4 cup water

1 cup red wine vinegar

1 cup brown sugar

2 cloves garlic, chopped

1 teaspoon fresh ginger (peeled and diced very finely)

1 fresh ripe pear (peeled, cored, and diced into small pieces)

1/4 teaspoon salt

2 tablespoons chopped cilantro (add at end)

1/2 cup blanched sliced almonds, toasted and coarsely chopped (add at end)



Optional smoking
Optional smoking- lower heat
  1. Optional smoking, place your apricots and onion in a pie tin with holes poked in the bottom to
    Smoking apricots after a BBQ.  Roll wood chips in aluminum foil.
    Smoking apricots after a BBQ. Roll wood chips in aluminum foil.
    allow the smoke to pass through and put it on the grill. Soak any flavor of wood chips (I used hickory wood chips) in cold water for at least an hour, and then roll them on a sheet of aluminum foil with multiple larger holes poked in the foil and put to the side of low charcoals on the bottom of the grill. I like to smoke ingredients after a BBQ so the coals will be manageable.  Just be sure to lower heat. Smoke the dried apricots and onion for 20-30 minutes.
  2. After smoking, Bring apricots and water to a boil in a small saucepan over Medium-High heat. Boil about 3 minutes, stirring occasionally until apricots soften and 2 tablespoons liquid remain.
  3. Add remaining ingredients, except almonds and cilantro to the pan. Bring to a boil; reduce heat to low and simmer 30 minutes, stirring occasionally.
  4. Meanwhile, lightly toast your almonds on a cookie sheet in a 350˚ degree oven for 3-4 minutes (watching all the while like a hawk). When slightly brown remove almonds quickly from heat.
  5. After simmering mixture, remove from heat and stir in almonds and cilantro. Serve as an accompaniment to sliced pork, beef roasts or poultry (especially if smoked). Extra chutney may be safely stored, covered, in the refrigerator for two weeks, or freeze.


The Jam Scientist