Cherry-Apricot Chutney

Liz Schmitt is a home chef whose cooking dramatically changed after her husband’s heart attack in 2011 and cutting back on salt became imperative. She blogs at Liz the Chef, specializing in low-sodium recipes, and loves Meyer lemons more than ever as a salt substitute and flavor booster. You can also follow her on Facebook and Twitter.

Cherry Apricot Chutney

Canning is something that takes me back to my mother’s and grandmothers’ kitchens, a comforting ritual that evokes happy family memories for me. I’ve been making a version of this cherry-apricot chutney for several years, thanks to my friend, Mary Constant, whose cherry chutney recipe inspired me several summers ago.

For the “Unprocessed” challenge this October, I tweaked the recipe yet again, substituting honey for white sugar and using unsulfured dried apricots instead of the sugared dried cherries in the original recipe. Crystallized ginger (more sugar) wasn’t missed at all when I used grated fresh ginger, and cumin added the spicy note I wanted.

5.0 from 3 reviews
Cherry-Apricot Chutney
Author: 
Recipe Type: Sauce
 
Makes 5-6 cups
Ingredients
  • 2 cups clover or wildflower honey
  • 1½ cups organic apple cider vinegar
  • 2 pounds organic dark red cherries, pitted
  • 1 pound organic apricots, pitted and cut into ½-inch pieces
  • 1 cup dried, unsulfured apricots, cut into quarters
  • 1 large sweet onion, chopped
  • juice and zest of 1 Meyer lemon, or any organic lemon
  • 1 tablespoon mustard seed
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cumin
Instructions
  1. Using a large, heavy-bottomed pot, heat the honey and cider vinegar until it begins to boil.
  2. Add the cherries, fresh and dried apricots, onion, lemon zest and juice, mustard seed, ginger and cumin. Stir to mix well. Bring chutney to a boil, then lower temperature so that chutney barely bubbles.
  3. Cook over low heat for 2 hours, stirring occasionally.
  4. Store in covered container in fridge for up to 1 month or can in sterile jars.

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15 Responses to Cherry-Apricot Chutney

  1. Beth (OMG! Yummy) October 21, 2012 at 8:14 am #

    Wow – what a flavor combination. Just put this on my must-try list. I could imagine this going well with so many different proteins! Nice post.

  2. Jayne October 21, 2012 at 8:37 am #

    Great sounding chutney! One of the surprises for me when doing my first #Unprocessed was that even home canned jams and chutneys can fail the unprocessed kitchen test, usually due to all the sugar! Great tweaks!, sounds delicious!

  3. Mary Papoulias-Platis October 21, 2012 at 9:49 am #

    Liz, you are the best at canning and your chutney’s. Have enjoyed reading your blog and all your recipes from your family!

  4. Stacy Spensley October 21, 2012 at 10:11 am #

    Wow, that flavor combination is fascinating! I’m filing this one away for spring when I stock up on stone fruit. Can’t wait.

  5. LiztheChef October 21, 2012 at 10:14 am #

    Thanks, gang, I have to admit this chutney has become my favorite. I dropped the white sugar and don’t plan on using it again in future batches.

  6. Barbara October 21, 2012 at 10:37 am #

    Yay Liz! So happy to see your guest post! With love, drbabs

  7. Laura @ Family Spice October 21, 2012 at 10:44 am #

    All of those flavors mixed together really sounds delicious! You really are the chutney-queen, Liz! Thanks for showing how little tweaks to a recipe can make it unprocessed, better for you, and certainly more delicious!

  8. LiztheChef October 21, 2012 at 12:21 pm #

    I think I owe all of you a jar of chutney X0

  9. Wendy Read October 21, 2012 at 3:14 pm #

    Gorgeous recipe Liz! Really like all the changes you have made here to get it “unprocessed”. In my experience, the flavor of the honey is wonderful, but it doesn’t have the same preserving qualities as that “awful” white sugar does. It will degrade in color and lose some consistency when I subsitute honey for the sugar in my preserves. As a home canner/user, I don’t think this matters at all–for me in terms of selling, I need to label these for a six month shelf life at the most–and nothing wrong with that to get the healthiest product onto our tables. Great post my friend!

  10. heather October 22, 2012 at 8:31 am #

    What type of proteins would you suggest putting this on? sounds delicious! :)

  11. Stephanie, The Recipe Renovator October 23, 2012 at 10:37 am #

    Yum, yum, yum! I have enjoyed watching your evolution as a healthy food blogger, Liz!

  12. The Wimpy Vegetarian October 23, 2012 at 9:27 pm #

    This looks wonderful, Liz! I love all the changes you made in the recipe too, especially using grated ginger instead of the sugared version. Great job!!

  13. Kim October 23, 2012 at 10:50 pm #

    Wonderful recipe, Liz! And kudos to you for making an unprocessed version. I will try this in the Spring when apricots and cherries are in season. :)

    [K]

  14. Priscilla | ShesCookin October 25, 2012 at 8:17 pm #

    I adore chutneys – they are so versatile and a great way to add mega flavor without using any salt. Wonderful flavors and substitutions to make it unprocessed, Liz.

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