Apricot Chutney


There is nothing more beautiful in summer than picking fruit straight from the orchard.

We have been thoroughly spoilt in Marlborough this year with pick your own cherries, raspberries, blueberries, plums and now APRICOTS. Whilst most of the fruit has been devoured fresh, I have been making a few goodies to stock the fridge up with refined sugar free condiments to make lunches and dinners much easier.

This one is very simple, and could easily be doubled, tripled or quadrupled!

Gluten, dairy, refined sugar, nut and egg free, paleo, vegan.



500gm (ish) ripe apricots, halved and de-stoned

1/2 red onion, cut finely

1/4 cup water

1 Tbs olive oil

1 tsp fresh ginger, grated

1 clove fresh garlic, crushed

2 Tbs apple cider vinegar

1/4 tsp each of mustard powder, cinnamon and salt

1/4 cup raisins (I used golden this time as that’s all I could find sulphite free)

Pinch of white pepper (optional)

1 Tbs honey (optional)


1. Cook onion, garlic and ginger with water and oil for about 5 minutes until soft and translucent.

2. Add remaining ingredients and simmer for 30 – 40 minutes while stirring occasionally (you might like to leave the white pepper and honey to the end and add to taste).

3. Once completely soft, mash to your liking with a masher. Allow to cool slightly and store in jars in the fridge.

x Aunty Bee



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