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Apricot Chutney


Apricot chutney is simple to make your own and then use in a  simple recipe to dress up salmon. 

  • Duration
  • Cook Time
  • Prep Time
  • 2 cupsServings


  • 2 cups (16-ounces) chopped dried apricots
  • 1 sprig fresh rosemary, chopped or 1 teaspoon dried rosemary
  • 1 teaspoons crushed red pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • ½ cup tarragon vinegar
  • ½ cup sugar
  • ¾ cup water


1. Place apricots, rosemary, red pepper, salt, ginger, vinegar, sugar, and water into a medium saucepan over medium heat. Simmer for 1 hour.

2. Leave chunky or blend using an immersion blender.

3. Cool, cover, and refrigerate for up to a month.

Apricot glazed salmon: Spread 2 tablespoons Dijon mustard over a 2 to 3 pounds salmon fillets. Top with ½ cup chutney. Bake in 350°F oven for 20 minutes. Brush with additional chutney. Garnish with radish sprouts.