Apricot season ends in the United States around August and it’s a shame because these summer gems make for wonderful fall flavors. However, any late harvest apricots at the store will be on sale and perfect for making a savory chutney.

So what is a chutney? Originating in India, the chutney was an intensely flavored condiment made from fruits or vegetables. In modern cuisine it’s safe to think of a chutney as a chunky relish with either savory or sweet elements.

I created this particular recipe to pair with a grilled or plank smoked salmon. My wife thought it was delightful as a topping for BBQ chicken and that it played well with a spicy BBQ sauce.

I dare you try it on vanilla ice cream or with a warm piece of banana bread!

Orange Apricot Chutney Recipe
Serves 10

8 oz – Apricot, Raw
1/4 cup – Granulated Sugar
1/4 cup – Water
1/4 cup – Orange Marmalade
1 tsp – Thyme, Fresh
1 tsp – Mustard, Dijon, Whole Grained

Remove pit and rough chop apricots.
Pull leaves from sprig and rough cut thyme.

1. Add all ingredients into sauce pot.
2. Bring to simmer.

The Everyday Chef: Orange Apricot Chutney

3. Reduce heat to low simmer.
4. Continue to cook until most of the water boils out and consistency begins to get syrupy.

The Everyday Chef: Orange Apricot Chutney

Can cook longer for thicker sauce.

Nutrient Analysis:
Calories: 49.47 kcal, Protein: 0.52 g, Carbs: 12.24 g, Total Fat: 0.09 g
Sat Fat: 0.01 g, Cholesterol: 0.00 mg, Sodium: 10.97 mg, Fiber: 0.46 g

Photo Credit: Andrew Dole

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