Moroccan-spiced apricot chutney from Salt Sugar Smoke: How to Preserve Fruit, Vegetables, Meat, and Fish (page 263) by Diana Henry

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sandraj_9nszoo on January 26, 2026

    I used fresh aprivots because I had a glut is very aromatic.

  • sharifah on January 21, 2026

    I’ve made this chutney twice now, which is rare! Second time round I’ve increased the cayenne pepper a little bit as I prefer it a little spicy. Lovely chutney, sweet, spicy, fragrant; goes with anything. Will definitely be on repeat!

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