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Dried Apricot, Date and Ginger Chutney


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Dried Apricot, Date and Ginger Chutney


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Dried Apricot, Date and Ginger Chutney

Make a flavorful chutney to top meat, chicken or fish or eat right from the spoon. Makes the perfect edible gift too.


  • Prep Time : 10 min
  • Cook Time : 25 min
  • Ready Time : 35 min


Yield: 2 1/2 cups


  • 12 ounces dried apricot halves boiling water
  • 4 large cloves garlic, finely chopped
  • 2 tablespoons finely chopped fresh ginger
  • 2 cups sugar
  • 1-1/2 cups red wine vinegar
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1 cup halved pitted dates
  • 3/4 cup golden raisins


Place the apricots in a bowl and pour in enough boiling water to cover them. Let the apricots soak for 30-60 minutes. Drain the apricots and place them in a saucepan. Add the garlic, ginger, sugar, vinegar, cayenne pepper and salt and bring to a boil over high heat. Reduce the heat and simmer the ingredients, stirring occasionally, for 20 minutes. Add the dates and raisins and cook for another 20-25 minutes or until the fruits are tender and thick. Let cool. Makes about 2-1/2 cups



About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.




6 Responses to Dried Apricot, Date and Ginger Chutney

  1. avatar says: dena

    Sounds delicious!

  2. I made lots of this — almost all gone; great with roasted chicken. More to make for Purim mishloach manot.

  3. avatar says: mtkatchen

    Just made it for Shabbat. Tangy, sweet and spicy at the same time! Also, I used chopped prunes instead of golden raisins giving beautiful color(using up chametz). Delicious!

  4. Try Escoffier’s Pimento Chutney.It,s equally delicious.Thank you for your recipe.

    • I’ve heard that before, about the pimento chutney. I love all sorts of chutneys as condiments to food. Thanks for the tip.

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