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Cherry Apricot Chutney

Cherry-Apricot Chutney

This delectable topping is perfect for those fall moments that this would add the perfect touch to your dish.

Course Sauce
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Yield 5 cups
Calories 748 kcal
Author Liz Schmitt


  • 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


  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.