Cherry-Apricot Chutney

5 from 4 votes

Liz Schmitt is a home chef whose cooking dramatically changed after her husbandโ€™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 motherโ€™s and grandmothersโ€™ kitchens, a comforting ritual that evokes happy family memories for me. Iโ€™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 โ€œUnprocessedโ€ 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) wasnโ€™t missed at all when I used grated fresh ginger, and cumin added the spicy note I wanted.

Cherry Apricot Chutney
5 from 4 votes

Cherry-Apricot Chutney

By: Liz Schmitt
This delectable topping is perfect for those fall moments that this would add the perfect touch to your dish.
Prep: 10 minutes
Cook: 20 minutes
Total: 2 hours 30 minutes
Servings: 5 cups

Ingredients 

  • 2 cups clover or wildflower honey
  • 1 1/2 cups organic apple cider vinegar
  • 2 pounds organic dark red cherries, pitted
  • 1 pound organic apricots, pitted and cut into 1/2-inch pieces
  • 1 cup dried, unsulfured apricots, cut into quarters
  • 1 large sweet onion, chopped
  • 1 Meyer lemon, or any organic lemon (juiced and zested)
  • 1 tablespoon mustard seed
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cumin

Instructions 

  • Using a large, heavy-bottomed pot, heat the honey, and cider vinegar until it begins to boil.
  • 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.
  • Cook over low heat for 2 hours, stirring occasionally.
  • Store in covered container in fridge for up to 1 month or can in sterile jars.

Nutrition

Calories: 748kcal, Carbohydrates: 181g, Protein: 9g, Fat: 7g, Saturated Fat: 3g, Sodium: 16mg, Potassium: 1290mg, Fiber: 25g, Sugar: 144g, Vitamin A: 4655IU, Vitamin C: 37.8mg, Calcium: 840mg, Iron: 15.5mg
Like this recipe? Rate and comment below!
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5 from 4 votes (1 rating without comment)
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October 25, 2012 8:17 pm

5 stars
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.

Kim
October 23, 2012 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. ๐Ÿ™‚

[K]

October 23, 2012 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!!

October 23, 2012 10:37 am

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