(Note: this recipe was originally for apple chutney, but adapted very well to apricots when I made it.)


  • 2 T ghee or oil
  • 2 t cumin seeds
  • 1 hot chili, cut into thin rings
  • 2 t minced/grated fresh ginger
  • 1/2 t turmeric
  • 1/2 pound chopped apricots
  • 1 T water
  • 3/4 teaspoons cinnamon
  • 1/4 teaspoon (3 ml) ground nutmeg
  • 1/2 cup sugar


Heat the ghee or oil in a heavy saucepan over medium heat. Saute the cumin seeds until golden brown. Add the chili and minced ginger and saute for 1 minute; then add the turmeric and the sliced apricots. Stirfry for 2-3 minutes.

Reduce the heat to low and add the water, cinnamon, and nutmeg. Cook, stirring occasionally, for about 20-25 minutes or until the apricots become soft. Add the sugar and continue to cook the chutney until it becomes jam-like. Serve at room temperature or cover and refrigerate for up to a week.

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Submitted 6/13/05.
Source: adaptation
Submitted By: Karen
Apricot Chutney