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Spiced Apricot Chutney

Chutneys are traditional condiments in Indian cooking. They have a sweetness that marries well with spicy foods.

  • Yield: Makes 3 1/4 cups

Source: Martha Stewart Weddings, Winter 2003


  • 8 small shallots, coarsely chopped (about 3 ounces)
  • 3/4 cup dry white wine
  • 6 dried apricots, quartered
  • 4 medium fresh apricots, pitted and cut into 1/2-inch wedges
  • 2 plum tomatoes, cut into 1/2-inch wedges
  • 1 garlic clove, minced
  • 7 tablespoons firmly packed light-brown sugar
  • 1 tablespoon low-sodium soy sauce
  • 1/4 teaspoon crushed red-pepper flakes
  • 5 tablespoons malt vinegar


  1. In a small saucepan, combine shallots and wine. Cover, and bring to a boil over high heat. Reduce heat to medium-low; simmer, uncovered, until shallots are soft, 15 to 20 minutes.
  2. In a medium saucepan, combine dried and fresh apricots, tomatoes, garlic, brown sugar, soy sauce, and red-pepper flakes; mix well. Add shallot mixture and vinegar, and bring to a boil over high heat. Reduce heat to medium; continue cooking until most of the fruit has broken down but is still somewhat chunky, 10 to 15 minutes, stirring occasionally. Remove from heat; let cool completely before serving or storing.

Cook's Notes

Store this chutney in an airtight container in the refrigerator for up to three days. Bring to room temperature before serving.

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