Tangy Apricot Preserve Chutney

Name: Tangy Apricot Preserve Chutney
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 50 servings
Cuisine: Indian
Ingredients: 3 cups Apricot Preserves; 0.5 tsp Cayenne Pepper; 0.5 whole Garlic; 2 tsp Ground Ginger; 0.25 tsp Olive Oil; 0.5 tsp Salt; 1 cup White Vinegar; 1 whole Yellow Onion

Appetizer 🧄Side Dish 🥗Snack 🍿 Indian 🇮🇳 Low-Carb Low-Sodium Sugar-Free Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Tangy Apricot Preserve Chutney balances bright acidity with jammy sweetness, rounded out by caramelized onion and mellow roasted garlic. Warm ginger and a gentle cayenne kick create a layered finish that shines alongside curries, grilled meats, and cheese boards, or as a lively accent for sandwiches. Serve it when you want a sweet-heat condiment that elevates rich or savory mains.

Prep15 mins
Cook1 hr 5 mins
Serves50
DifficultyEasy

1

Preheat the oven to 450 degrees F (230 degrees C).
2

Cut the top off the half head of garlic with a sharp knife to expose the cloves. Discard the top. Set the head of garlic on a piece of aluminum foil, drizzle with 1/4 teaspoon of olive oil, and wrap the foil around it. Roast in the preheated oven until golden brown, 30 to 40 minutes.
3

While the garlic roasts, add the onion and 1 tablespoon of olive oil to a saucepan over medium heat and cook, stirring, until the onion is browned, 10 to 15 minutes. Remove from heat. Stir in the apricot preserves, vinegar, ginger, cayenne pepper, and salt until well combined.
4

Squeeze the roasted garlic cloves out of their skins and mash them in a bowl with a spoon. Stir the garlic into the chutney; bring to a boil over medium heat. Reduce the heat and simmer, stirring occasionally, until thickened, about 25 minutes. Stir carefully, as any splashes of chutney will be burning hot.
5

Pack the chutney into sterilized jars and process to seal.