Curried Apricot Chutney
Recipe by Chef Michael Williams
Michael Williams

Curried Apricot Chutney

  • Prep time 7 mins
  • Cook time 7 mins

This chutney is bulging with flavour and it’s pretty easy to make. On top of a cracker with cambozola cheese or a roast chicken breast, enjoy this yummy creation!



  1.  Add all ingredients to a small pot or fry pan and cook on medium heat until most of the liquid has evaporated and you have a moist, but sticky consistency.
  2.  Remove from heat and set aside to cool. Serve at room temperature.


  •  Try using different seeds or nuts in place of the pumpkinseeds. Sunflower, sesame, cashew, pecan or walnuts are all options.
  •  Not too big on dried apricots. Dates or prunes are acceptable substitutes.

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