Cherry-Apricot Rosemary Chutney
Simmer on the stove a delicious Cherry-Apricot Rosemary Chutney Recipe. Serve with your favorite meat, or with your favorite brie or goat cheese!
Friends, right now it is apricot and cherry season, so why not make a delicious Cherry-Apricot Rosemary Chutney that you can serve with any grilled meat? We love this Pepperoncini Steak recipe or Marinated Flank Steak! You can heat it up and serve it as a condiment or appetizer.
Cherry-Apricot Rosemary Chutney
This chutney is amazing served on an epic charcuterie platter with your favorite cheese.
Over the weekend, we served it with a sliver of fresh Brie.
So good!
Ingredients for cherry apricot chutney
This recipe is the perfect way to use old fruit that is on its last legs. This sweet and spicy apricot chutney is made with cherries and these ingredients:
- Apricots and cherries (pitted)
- Fresh rosemary
- Apple cider vinegar and red wine vinegar
- Brown sugar
- Raisins
- Kosher salt
- Orange, zested and juiced
- Spicy paprika with oil (or powder, optional)
- Ground black pepper
- Garlic and ginger
- Yellow onion
- Cinnamon sticks
What exactly is chutney?
A chutney is made up of sweet and spicy flavors! Traditional chutney is a relish-like sauce that typically includes a combination of fruits and vegetables, along with herbs and spices.
What does chutney taste like?
We love a sweet and savory chutney that has a kick to it. In this particular recipe, we used a spicy paprika with oil that my friend Jenny brought back from Israel. But this spice is optional. You can make it just sweet and savory, but not spicy.
The common thing with chutney is that it is sweet, which is why this recipe has three fruits (cherries, apricots, and raisins).
How to make chutney
- In a large pot, combine all ingredients and stir together. Bring to a boil over medium-high heat, then reduce heat and allow chutney to simmer. Simmer with a lid for about an hour, then remove lid and continue simmering for 1-2 more hours, stirring semi-frequently. The ingredients will reduce by more than half and become thick. Taste for salt and additional seasonings throughout the cooking process.
- When the chutney has reduced to your liking, remove the cinnamon sticks and serve with appetizers, or on fish or chicken!
I saw this story this week floating around social media and thought I’d share it with you today:
I love this analogy!
What spills over?
You are holding a cup of coffee when someone comes along and bumps into you or shakes your arm, making you spill your coffee everywhere.
Why did you spill the coffee?
“Because someone bumped into me!!!”
Wrong answer.
You spilled the coffee because there was coffee in your cup.
Had there been tea in the cup, you would have spilled tea.
*Whatever is inside the cup is what will spill out.*
Therefore, when life comes along and shakes you (which WILL happen), whatever is inside you will come out. It’s easy to fake it, until you get rattled.
*So we have to ask ourselves… “what’s in my cup?”*
When life gets tough, what spills over?
Joy, gratefulness, peace and humility?
Anger, bitterness, harsh words and reactions?
Life provides the cup, but YOU choose how to fill it.
Today let’s work towards filling our cups with gratitude, forgiveness, joy, words of affirmation; and kindness, gentleness and love for others.author unknown
More recipes:
Flank Steak [RE]
Grilled Skirt Steak [FoodieCrush]
Get the Recipe:
Cherry-Apricot Rosemary Chutney
Ingredients
- 2 c chopped apricot
- 2 c pitted fresh cherries
- 3-4 sprigs rosemary
- 1/3 c apple cider vinegar
- 1/4 c red wine vinegar
- 1/2 c brown sugar
- 1 cup raisins
- 1 tsp. kosher salt, plus more to taste
- 1 orange, zested and juiced
- 1/2-1 tsp. spicy paprika with oil, or powder, optional
- 1 ⁄2 tsp. ground black pepper
- 3 cloves garlic, grated
- 2 tsp grated ginger, about 1’’ piece
- 1 medium yellow onion, diced
- 2 sticks cinnamon
Instructions
- In a large pot, combine all ingredients and stir together. Bring to a boil over medium-high heat, then reduce heat and allow chutney to simmer. Simmer with a lid for about an hour, then remove lid and continue simmering for 1-2 more hours, stirring semi-frequently. The ingredients will reduce by more than half and become thick. Taste for salt and additional seasonings throughout the cooking process.
- When the chutney has reduced to your liking, remove the cinnamon sticks and serve with appetizers, or on fish or chicken!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Nice recipe. Thanks Kim.
Yum! Can I make this in my slow cooker? If so, what setting & cook time? Thank you!
Hi, Ruth! We’ve never tried the slow cooker. You’d need to leave the lid off toward the end (part of the reduction). If you try it, come back and tell us!