Apricot-Raisin Chutney


Makes 2 1/2 cups

  • 2 tablespoons olive oil
  • 1/2 small onion, finely chopped (about 1/2 cup)
  • 1 pound apricots, peeled, quartered, and pitted
  • 1/2 cup sugar
  • 1/2 cup good-quality honey
  • 1/3 cup raisins
  • 1/4 cup cider vinegar


Historically, Indian Chutneys Were Cooked In The Sun. This Apricot Version, Heated On The Stove, Has Bright Flavors In Common With Its Predecessors.

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