Best 3 Apricot Walnut Chutney Recipes

**Apricot Walnut Chutney: A Culinary Journey Through Sweet, Savory, and Tangy Flavors**

Immerse yourself in a symphony of flavors with apricot walnut chutney, a delightful condiment that tantalizes the taste buds with its harmonious blend of sweet, savory, and tangy notes. This versatile chutney, crafted from the finest apricots, plump walnuts, and an array of aromatic spices, elevates any dish with its vibrant color and delectable taste. Whether you're a seasoned chef or a culinary novice, apricot walnut chutney is an easy-to-make recipe that promises to transform your meals into extraordinary culinary experiences.

**Apricot Walnut Chutney: A Culinary Journey Through Sweet, Savory, and Tangy Flavors**

Apricot walnut chutney is a versatile condiment that can be enjoyed in a variety of ways. Spread it on crackers or crostini for a delightful appetizer, or pair it with grilled meats, fish, or poultry for a burst of flavor. It also makes an excellent accompaniment to vegetable curries, rice dishes, and salads. The possibilities are endless, making apricot walnut chutney a must-have in any kitchen.

**Tips for Making the Perfect Apricot Walnut Chutney**

To ensure that your apricot walnut chutney turns out perfectly every time, follow these simple tips:

- Choose ripe, flavorful apricots. The better the quality of the apricots, the better the chutney will be.
- Use fresh walnuts for the best flavor. If you don't have fresh walnuts on hand, you can use toasted walnuts instead.
- Don't be afraid to adjust the amount of sugar in the recipe to suit your taste. If you like your chutney on the sweeter side, add more sugar. If you prefer a more tart chutney, reduce the amount of sugar.
- Let the chutney simmer for at least 30 minutes to allow the flavors to meld and develop. The longer you simmer the chutney, the thicker and more flavorful it will be.
- Store the chutney in a clean, airtight container in the refrigerator for up to 2 weeks.

With its vibrant color, delectable taste, and endless possibilities for use, apricot walnut chutney is a culinary delight that will add a touch of magic to any meal. So, gather your ingredients, roll up your sleeves, and embark on a culinary journey that promises to tantalize your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

APRICOT CHUTNEY

Apricot Chutney image

A simple South African recipe that uses apricot jam to create a lovely spiced chutney.

Provided by S

Categories Side Dish Sauces and Condiments Recipes Chutney Recipes

Time 1h20m

Yield 50

Number Of Ingredients 9

Ingredients

½ whole head garlic
¼ teaspoon olive oil
1 large onion, chopped
1 tablespoon olive oil
3 cups apricot preserves
1 cup white vinegar
2 teaspoons ground ginger
½ teaspoon cayenne pepper
½ teaspoon salt

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Slice the top off the half head of garlic with a sharp knife, exposing the cloves. Discard the top. Place the head of garlic on a piece of aluminum foil, drizzle with 1/4 teaspoon of olive oil, and wrap the foil around the garlic. Roast in the preheated oven until golden brown, 30 to 40 minutes.
While garlic is roasting, place the onion and 1 tablespoon of olive oil into a saucepan over medium heat and cook and stir until the onion is browned, 10 to 15 minutes. Remove from heat. Stir in the apricot preserves, vinegar, ginger, cayenne pepper, and salt until thoroughly combined.
Squeeze the roasted garlic cloves out of their skins, and mash them in a bowl with a spoon. Mix the garlic into the chutney; bring to a boil over medium heat. Reduce heat and simmer until thickened, about 25 minutes, stirring occasionally. Stir carefully because any splashes of chutney will be burning hot.
Pack the chutney into sterilized jars and process to seal.

Nutrition Facts : Calories 51.5 calories, Carbohydrate 12.9 g, Fat 0.3 g, Fiber 0.1 g, Protein 0.2 g, Sodium 31.2 mg, Sugar 8.5 g

APRICOT WALNUT CHUTNEY

Apricot Walnut Chutney image

Make and share this Apricot Walnut Chutney recipe from Food.com.

Provided by Outta Here

Categories Fruit

Time 10h30m

Yield 6 half-pints, 18 serving(s)

Number Of Ingredients 12

Ingredients

1 lb dried apricot
3 large onions, peeled chopped fine
3 cups cider vinegar
2 garlic cloves, peeled and minced
2 oranges, zest of
1 lb light brown sugar
1 cup golden raisin
2 teaspoons salt
1 teaspoon English mustard
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1 cup walnuts, very roughly chopped

Steps:

Soak dried apricots overnight in water.
Drain apricots and chop.
Boil the chopped onions for a few minutes to soften them; drain.
Cut zest from oranges in long strips, and dice strips into 1 inch pieces.
Put all the ingredients except the walnuts into a large non-aluminium kettle and bring to the boil. Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick.
Stir in the walnuts. Pour while hot into warm sterilized jars. Seal with lids and rings.
Process in boiling water for 10 minutes. Cool on wire rack. Lids will ping if sealed properly. If any jars fail to seal, refrigerate and use within a few days. Store sealed jars in cool, dark place.

Nutrition Facts : Calories 243.3, Fat 4.5, SaturatedFat 0.4, Sodium 274.7, Carbohydrate 50.8, Fiber 3, Sugar 43.9, Protein 2.4

APRICOT CHUTNEY

Apricot Chutney image

This chutney is a beautiful colour...especially when you use the deep deep orange apricots. I just guessed at the amount of jars and it is not stated in the recipe.

Provided by luvcookn

Categories Low Protein

Time 1h30m

Yield 12 1/2 pints, 12 serving(s)

Number Of Ingredients 10

Ingredients

2 1/2 lbs apricots, pitted and quartered
1 lb brown onion, peeled and diced
2 cups sultana raisins
1 lb brown sugar
2 cups cider vinegar
1 teaspoon chili powder
2 teaspoons mustard seeds
1 1/4 teaspoons salt
1 teaspoon turmeric
3/4 teaspoon cinnamon

Steps:

Mix together all the ingredients in a large saucepan.
Bring to a boil. Reduce heat and simmer for about 1 hour, uncovered, or until juice has thickened.
Pour into warm sterilized jars and seal.
May be eaten immediately but the flavour improves after a few days.

Nutrition Facts : Calories 289, Fat 0.7, SaturatedFat 0.1, Sodium 266.1, Carbohydrate 71.2, Fiber 3.6, Sugar 61.3, Protein 2.6

Tips:

Use ripe apricots: The riper the apricots, the sweeter and more flavorful the chutney will be.

Toast the walnuts: Toasting the walnuts will bring out their flavor and make them more crunchy.

Use a variety of spices: The spices in this recipe can be adjusted to your taste. Feel free to add more or less of any of the spices, or to substitute different spices altogether.

Let the chutney rest: After the chutney is cooked, let it rest for at least 30 minutes before serving. This will allow the flavors to meld and develop.

Serve the chutney with a variety of dishes: Apricot walnut chutney can be served with a variety of dishes, including chicken, fish, pork, lamb, tofu, and vegetables. It can also be used as a spread on sandwiches or crackers.

Conclusion:

Apricot walnut chutney is a delicious and versatile condiment that can be used in a variety of ways. It is easy to make and can be stored in the refrigerator for up to 2 weeks. So next time you have a surplus of apricots, give this recipe a try. You won't be disappointed!

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