This sublime Apricot, Sweet Pepper and Thyme Chutney is all fruity with delicious tangy and mild spices. This easy and hassle free chutney recipe combines fresh apricot, fresh sweet peppers and thyme together to make make a tasty combination.
To bring a little bit of zing to the flavours I've added few spices and red chilli flakes without making it too strong. It tastes excellent with cheese on toast or can be used to accompany with Nut loaf, veg sausages or topping for a BBQ meat. This magnificent and vibrant homemade chutney can become a delightful gift for a foodie.
Since preparing chutney at home is uncomplicated and cinch too and lasts for ages in the fridge, it is always worth to make your favourite chutney from scratch and I love to do that. You can prepare it with fresh and best quality ingredients, you can choose whatever flavours or combinations you fancy.
Just a couple of weeks ago we finished our last jar of Red Pepper and Chilli Chutney. I went to market and I saw fresh and gold Apricots, already my brain started ticking, and next, I picked up Mixed peppers and a bunch of thyme. I decided to make Apricot, Mixed Pepper and Thyme Chutney and it turned out delightful, exactly how we like.
Notes:-
You can replace Apricot with Peaches.
Apricot, Mixed Pepper and Thyme Chutney
ingredients:
- 750g fresh apricot
- 150 g mixed peppers
- Few sprigs thyme
- 100g cooking apple
- 1 medium red onion
- 2 tbsp. ginger-garlic puree
- 3 tbsp. olive oil
- 12 tbsp. cider vinegar
- 500 g brown sugar
- 1 tbsp. red chilli flakes
- ½ tsp. cinnamon Powder
- ½ tsp. clove powder
- 1 tsp. Salt
instructions:
How to cook Apricot, Mixed Pepper and Thyme Chutney
- Keep a few small sterile jars ready.
- Heat oil in a pan, add chopped onion, cook very slowly for about 15-20 minutes or until the onion becomes sticky.
- Meanwhile finely chop apricot, peppers, and apples or use a food processor ( I used it ) do not make a puree.
- Add all the chopped ingredients, ginger-garlic puree, sugar, vinegar and thyme.
- Add red chilli flakes, cinnamon and clove powder.
- Mix everything and keep stirring.
- Next, bring everything up to simmering point let it cook for 40-45 minutes.
- When the liquid reduces, you will get very thick and sticky chutney.
- Switch off the heat.
- Spoon in into sterile jars.
- To keep for a longer period, keep it in a cool dark place.
- Once opened keep it in a refrigerator and use it in a couple of weeks.
- Enjoy!
NOTES:
1416.55
22.74
3.15
307.79
11.00
296.79
287.14
7.92
1278.52
1.57
jayashree says
This looks delicious, shall try it with peach. Its so versatile.
Unknown says
Hey Jagruti 🙂 I asked Hayley for a peach recipe and she recommended this to me, it looks great, I can't wait to try it out! Your blog looks amazing, so many different recipes to try out, I'll let you know how this one goes 🙂
jcookingodyssey says
HI Katie, so happy to hear that! hope you like this recipe. If you need anything, you know where to call!
Soniya says
What a flavorful chutney!!I love that it's so versitile too☝️❤️
Azlin Bloor says
I just adore all the fruity and tangy flavours in this chutney! The apricot must be amazing in this!
jayashree says
This looks amazing. Love that colour and your clicks too
Afroz says
This looks so interesting and tempting. Love the combo of apricots and thyme. love all your clicks.
Uma Srinivas says
Nice photography and creative recipe! Totally awesome:)
Unknown says
I absolutely love chutney! This combination sounds fabulous Jagruti! 🙂
aish das-padihari says
That chutney looks delicious. I can see myself spreading it on a toast and relishing it.
Daniela says
I've been looking for a chutney recipe featuring summer fruit and peppers, and this one sounds like a winner. I'm definitely giving it a try this weekend!