Apricot chutney – recipe from this morning’s ABC Jams and Preserves Talkback segment

From the ABC talkback this morning, this is my Nan’s recipe for Apricot Chutney. It’s a real family favourite.

Peaches or nectarines can be used instead of the apricots.


1.5 kg apricots (weight with stones removed) chopped

500g onions, peeled and chopped

500ml white or cider vinegar

750g sugar

1 teaspoon salt

1 teaspoon nutmeg

1 teaspoon mixed spice

1 teaspoon ground cloves

½ teaspoon cayenne (optional)

1 teaspoon curry powder

Combine all the ingredients in a large pot or jam pan, bring to the boil, stirring.

Boil for one hour, stirring occasionally.

Bottle and seal immediately.

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