Ingredients:

  • 2 lbs fresh apricots, pitted and diced into 1/4 inch pieces
  • 1 medium yellow onion, finely minced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 cup light brown sugar, packed
  • 3/4 cup apple cider vinegar
  • 1/4 cup lemon juice, freshly squeezed
  • 1 tsp mustard seeds
  • 1/2 tsp red chili flakes
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp sea salt

Instructions:

  1. Place a heavy-bottomed pot over medium heat. Add a splash of oil or butter and sauté the minced onion until translucent. Stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant.
  2. Add the diced apricots, brown sugar, apple cider vinegar, and lemon juice to the pot. Stir in the mustard seeds, chili flakes, cinnamon, cloves, and salt, ensuring the fruit is well coated.
  3. Bring the mixture to a gentle boil, then immediately reduce heat to low. Simmer uncovered, stirring occasionally, until the liquid transforms into a thick, glossy glaze.
  4. Once the chutney has a mahogany-colored sheen and a heavy drop (after about 40-45 minutes), remove from heat and let cool for 30 minutes to allow final thickening.