Apple, Peach and Apricot Chutney

If you're a fan of fruity mango chutney, you'll love Madhur Jaffrey's apple, peach, apricot and sultana chutney - great served with curry or a few crisp poppadums for dipping...
By Madhur Jaffrey
Apple, Peach and Apricot Chutney
  • Rating:
  • Serves: Makes about 750ml
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 550 g sour cooking apples, peeled, cored and coarsely chopped
  • 100 g dried peaches, quartered
  • 100 g dried apricots
  • 50 g sultanas
  • 6 cloves garlic, peeled and mashed to a pulp
  • 2 x 2.5 cm cubes ginger, peeled and finely grated
  • 400 ml white wine vinegar
  • 400 g caster sugar
  • 2 tsp salt
  • 0.5 tsp cayenne pepper


1. Combine all the ingredients in a heavy stainless steel or porcelain-lined pan and bring to the boil. Turn heat to medium-low and cook, keeping up a fairly vigorous simmer, for about 30 minutes or until you have a thick, jam-like consistency. Stir frequently and turn the heat down slightly when the chutney thickens as it could stick to the bottom of the pan.

2. Let the chutney cool. It will thicken some more as it cools. Pour into a clean jar and cover with a non-metallic lid. Store in a cool place or keep in the refrigerator.

Rate This Recipe