Apricot and Golden Raisin Chutney Apricot and Golden Raisin Chutney

Apricot and Golden Raisin Chutney 150 Image by: Apricot and Golden Raisin Chutney 150 Author: Canadian Living

This sweet and tangy chutney pairs deliciously with roasted lamb, pork, chicken or turkey and is equally suited for the next day's sandwiches. It's a treat even in the  morning with eggs and sausage or bacon.

  • Portion size 75 servings
  • Credits : Canadian Living Magazine: August 2007



In large heavy pot, combine apricots, sugar, vinegar, onion, red pepper, raisins, mustard seeds, salt, cinnamon, coriander, curry powder and cayenne pepper; bring to boil. Reduce heat to medium; simmer, stirring often, until thickened and 1 tbsp (15 mL) placed on chilled tilted plate flows slowly, about 50 minutes.

Pour into hot 1-cup (250 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight.

Boil in boiling water canner for 15 minutes. Transfer jars to rack; let cool for 24 hours. Check that lids curve down. Refrigerate any that do not and use within 3 weeks.

Nutritional facts Per 1/2 cup (125 mL) : about

  • Sodium 86 mg
  • Protein 3 g
  • Calories 222.0
  • Total fat 1 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 56 g


  • Iron 9.0
  • Folate 5.0
  • Calcium 3.0
  • Vitamin A 31.0
  • Vitamin C 47.0
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Apricot and Golden Raisin Chutney