This apricot pear chutney is fantastic, and I truly could not recommend it more! It tastes amazing, and it lasts forever in the fridge, and it’s just an all-around delicious addition to almost any meal. The chutney is full of flavor and only gets better with time.
Preparing this could honestly not be easier, and I am 100% confident that anyone who tries this will succeed in making something tasty and learn something in the process.
It’s so simple – you can not go wrong with this!
Once you know how to make this, you can riff on it any which way you want, so the variations you can make are endless. This is also the reason none of the measurements for any of the ingredients are set in stone. Just kinda put however much you want. You can taste as you go and adjust as needed.
Every time I have made this apricot pear chutney, I have added the pears at a different stage in the process, and I am happy to announce that each time turned out great. You really can’t do anything wrong here! I believe in you! You can do it! You can easily make this delicious chutney, and you’ll be inventing your own version of this in no time!
Add whatever you want, whenever you want!
Customize any which way you want. Add some dried physalis, or cranberries, or pineapple. Supplement with some dried tomatoes if you don’t have enough fresh one’s on hand. Swap out red onion for white, maybe even scallions? Zest a lemon or an orange and add the juice to taste. A splash of maple syrup or agave nectar could be nice, or sweeten with coconut sugar and molasses. Season with Szechuan pepper if you want to try that. It is truly up to you.
You can also store this for ages, and add it to just about anything, which is always convenient. Add it to pork chops or to a steak, if you’re into that. Make it a side to mashed potatoes or baked carrot. Even have it with rice or bread. You can’t go wrong with this!
Apricot pear chutney
- 1 kilo Pears But you can also use less. None of these measurements are to be taken super seriously. You can decide!
- 425 grams (ish) Tomatoes
- 140 grams (ish) Apples
- 140 grams (ish) Dried apricot
- 140 grams (ish) Onion
- 425 grams Powdered sugar Aka caster sugar
- A good chunk Ginger
- 450 ml White wine vinegar
- 2 or 3 Bay leaves
- Salt and pepper
- Paprika, cayenne, chilli powder, oregano, etc Whatever you think will taste good
- Dried pineapple, cranberries, physalis, tomato
- Lemon and/or orange juice and/or zest
- Cut the pears, apples, and onions into small pieces.
- Cut the tomatoes in half, and finely chop the dried apricot.
- Combine everything except for the pears in a big pot.
- Bring to a boil and let simmer for about 45 minutes. (I don't think that timing is really that important in this recipe. You can just kinda feel when it's ready.)
- Add the pear and cook another 30 minutes, or however long it takes for the chutney to reach the consistency you want. (The earlier you add the pear, the more it will soften and kinda fall apart, but aside from that, you could really just boil it all together the whole time.)
- Season with salt and pepper and anything else you fancy.
- Taste test. Adjust as necessary.