This Apricot, Sweet Pepper and Thyme Chutney is a beautifully fruity, tangy and gently spiced homemade chutney that’s perfect for using up seasonal fruit. Made with ripe apricots, sweet mixed peppers and fresh thyme, it has a naturally vibrant flavour that works brilliantly with savoury dishes and cheese.
It’s a simple, fuss-free English style chutney recipe that comes together easily with a handful of fresh ingredients. A touch of spice and chilli flakes adds warmth without overpowering the natural sweetness of the fruit.
I love recipes like this because they start with something seasonal. You'll find me in the late spring making a batch of instant gor keri with raw Indian mangoes.
A recent trip to the market, where I spotted golden ripe apricots alongside fresh mixed peppers, was all the inspiration I needed. Once I got home, I knew exactly what I wanted to make - a fresh batch of English style chutney that captures those bright summer flavours in a jar.
I follow the same concept as my red pepper and chilli chutney and carrot tomato and cardamom chutney too.
This homemade chutney is incredibly versatile. It’s delicious spread over cheese on toast, served with this paneer cranberry nut roast, or alongside vegetarian BBQ food. I love it in this summery hung yogurt sandwich - the sweetness complements the creamy yogurt and crunchy veg so well!
Ingredient Notes
- Apricots - fresh ripe apricots give the chutney its natural sweetness and soft texture. They break down beautifully while cooking, creating a rich fruity base.
- Sweet mixed peppers - the sweet variety of the small red, yellow or orange peppers all work well here. They add depth, colour and a gentle sweetness that balances the sharpness of the fruit.
- Thyme - fresh thyme adds a subtle earthy note that lifts the chutney and keeps it from being overly sweet. Dried thyme can be used in a pinch, but I think fresh gives the best flavour.
- Chilli flakes - a small pinch adds warmth and depth without making the chutney too hot. You can adjust this depending on your preference.
Make Ahead Tips & Storage
This chutney actually improves as it sits, allowing the flavours to deepen over time. Once cooled, store it in sterilised jars in the fridge. It keeps well for several weeks, making it ideal for preparing ahead for gatherings or gifting.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
📖 Recipe
Apricot, Mixed Pepper and Thyme Chutney
Ingredients
- 750 grams fresh apricots finely chopped
- 150 grams mixed peppers finely chopped
- 100 grams cooking apple finely chopped
- 1 medium red onion finely chopped
- 500 grams brown sugar
- 12 tablespoons cider vinegar
- 3 tablespoons olive oil
- 2 tablespoons ginger-garlic purée
- 1 tablespoon red chilli flakes
- 1 teaspoon salt
- 1 teaspoon cinnamon powder
- ½ teaspoon clove powder
- few sprigs of fresh thyme
Instructions
- Sterilise your jars and set aside ready for filling.
- Heat the olive oil in a large, heavy-bottomed pan over a low heat. Add the chopped onion and cook very slowly for 15–20 minutes, stirring occasionally, until the onion is soft and sticky.
- Add the chopped apricots, peppers, and apple, followed by the ginger-garlic purée, sugar, vinegar, and thyme sprigs.
- Stir in the red chilli flakes, cinnamon powder, and clove powder.
- Mix everything together well and bring up to a gentle simmer.
- Cook uncovered for 40–45 minutes, stirring regularly, until the liquid has reduced and the chutney is thick and sticky.
- Remove from the heat and discard the thyme sprigs.
- Carefully spoon the hot chutney into the sterilised jars and seal immediately.
- Leave to cool completely before labelling. Store in a cool, dark place.
Notes
Cooking the onion low and slow at the start is important; this builds a sweet, jammy base that carries the whole chutney.
The chutney will thicken further as it cools, so don't worry if it looks slightly looser than expected when you jar it up.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This Recipe
Hayley Dhanecha says
This apricot, thyme and sweet pepper chutney is one of those preserves that feels a little special with every spoonful. I love serving it with cheese boards, sandwiches or alongside roasted dishes for an easy burst of flavour.
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!