apple, peach and apricot chutney

One of the great delights of Indian cuisine are the accompaniments. Raitas, salads, pickles, and of course, chutneys.

This recipe is our apple, peach and apricot chutney, or seb aroo aur kabani chutni. Sweet and a bit spicy, it is an ideal accompaniment to almost every Indian dish.

Why bother making a chutney, when there are so many good ones available in supermarkets, and even better ones in the Indian grocer? Because home-made chutney tastes so much better. And, nothing says to your guests or family how much you care, just by going to a little effort for them.

Chutney is simple to make, and after you see just how simple it is, and have tasted it, you will probably reconsider buying chutney again.

I suggest you buy dried fruit from a health food co-operative, if there is one nearby. Quality tends to be better, and you can buy in the desired quantity, and not in commercially packaged quantities. The only specialist ingredient is jaggery, a coarse unrefined sugar. You can substitute brown, or better, raw sugar for it. However, jaggery has a distinct flavour compared to normal sugars. Jaggery is available from Indian grocers and is a pantry item for most Indian cooks.

On an etiquette point: never, ever, serve chutney from the storage jar. Always place it into a small serving dish.

the recipe

preparation:15 mins
cook:30 mins
cool:1 hr
total:45 mins
servings:36 servings
calories:57 kcal


  • 500 g green apples - peeled, cored and coarsely chopped
  • 100 g dried peaches - coarsely chopped
  • 100 g dried apricots - coarsely chopped
  • 50 g sultanas
  • 40 g ginger - finely grated
  • 400 ml white vinegar
  • 300 g jaggery
  • 2 tsp salt
  • 2 tsp Kashmiri chilli powder


  • Combine all the ingredients in a heavy pan and bring to the boil. Turn heat to medium-low and cook, keeping up a strong simmer, for about 30 minutes or until you have a thick, jam-like consistency. Stir frequently and turn the heat down slightly when the chutney thickens to prevent it sticking to the bottom of the pan.
  • Remove from heat and let the chutney cool. It will thicken more as it cools.
  • Pour into a sterilised jar and cover with an air-tight lid. Store in a cool place or keep in the refrigerator.


  • This chutney will keep in the┬árefrigerator for up to 10 days.
  • Never serve from the storage jar.
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