Apricot and Date Chutney

Apricot and Date Chutney

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  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Recipe course: Accompaniment

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  1. Place all the ingredients (apart from the lemon juice) in the curry cooker, stir well and turn on high.
  2. Cook with the lid on for 2 hours, stirring frequently in the first hour until the sugar has dissolved then stir occasionally to prevent sticking.
  3. Remove the lid and continue to cook for 30-40 minutes until thick and sticky.
  4. Stir in the lemon juice at the end of cooking
  5. Pour into a warmed preserving jar with an air tight lid or jar with a cover.


225g ready to eat apricots - cut into quarters
150g dates - roughly chopped
250g light Muscavado sugar
150ml cider or wine vinegar
1 orange (juice and zest)
5-6cm pcs root ginger - approximately 25g when peeled and chopped
1 red chilli - deseeded and chopped
½ teaspoon salt
3 teaspoons lemon juice

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