Ingredients:

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

Instructions:

  1. Combine the minced onion, garlic, and ginger in a heavy-bottomed saucepan over medium heat. Sauté for 3–5 minutes until the onion becomes translucent and fragrant.
  2. Stir in the mustard seeds and chili flakes, toasting them for 60 seconds to release their essential oils.
  3. Add the diced apricots, diced apple, brown sugar, and apple cider vinegar. Stir in the cinnamon, cloves, and salt.
  4. Increase heat to bring the mixture to a gentle boil, then immediately reduce to a low simmer.
  5. Simmer uncovered for 35–45 minutes, stirring occasionally. The chutney is ready when it has thickened to a jammy consistency and the liquid has reduced to a glossy syrup.
  6. Remove from heat and let cool slightly before transferring to sterilized glass jars.