RecipesSide DishesGluten FreePareveVeganVegetarian

Apricot Chutney

Name: Apricot Chutney
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Ingredients: 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

Shifra Klein • Feb 7, 2018 (Updated: Aug 20, 2019)Comment Jump to Recipe

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

Apricot Chutney

Prep Time 5

Cook Time 1

Total Time 1 5

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Servings

Ingredients

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

Instructions

Place apricots, rosemary, red pepper, salt, ginger, vinegar, sugar, and water into a medium saucepan over medium heat. Simmer for 1 hour.
Leave chunky or blend using an immersion blender.
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.

Category: RecipesSide Dishes

Cuisine: English · Irish

Holidays: Purim

Diets: Gluten FreePareveVeganVegetarian

About Shifra Klein

Shifra Klein is the former editor-in-chief at Joy of Kosher with Jamie Geller Magazine. She aims to reinvent the way you think about food. Shifra lives with her husband, two sons and daughter in New York.