Apricot and date chutney

This sweet fruit chutney makes the perfect gift for family and friends - it's divine spread on fresh sourdough as a sandwich base or served with roast pork or lamb on Christmas day.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 6, Makes 6 Cup
  • Print


Apricot and date chutney
  • 3 1/3 cup (500g) dried apricots, halved or quartered
  • 1 1/2 cup (240g) sultanas
  • 1 1/4 cup (310ml) white wine vinegar
  • 3/4 cup (165g) brown sugar
  • 2 cup (260g) dates, chopped
  • 1/2 cup (115g) glace ginger, chopped
  • 1 tablespoon salt
  • 1 teaspoon mustard seeds
  • 1 teaspoon ground chilli


Apricot and date chutney
  • 1
    Cover apricots with water and set aside to soak for 1 hour. Drain and combine with sultanas and vinegar in a large saucepan. Bring slowly to boil on low heat and simmer for 10 minutes, until liquid has nearly evaporated.
  • 2
    Stir in remaining ingredients with 1 cup water and simmer for 5 minutes, until thickened. Pour into jars and set.


This is a great all-purpose chutney that goes well with cold meats, grilled chops and curries. If you like chutney hot, cook this with a split, seeded and chopped chilli.

More From Women's Weekly Food