Valais apricot chutney

  • Category

    Side Dish

  • Difficulty


  • Nutritional value / pers.

    376 kcal

  • Total time

    70 min

  • Preparation time

    20 min

  • Cooking time

    50 min

Ingredients (4 people)


  1. Wash and stone the apricots; cut them into eight pieces. Remove the lemon zest, leaving only the flesh. Dice. Mince the onion and chop the garlic and ginger.

  2. Pour the cider vinegar and brown sugar into a large pan. Bring to the boil and simmer for 3 min. Add the apricots, lemon, onion, garlic, ginger, cloves, slivered almonds, a pinch of salt and a little chilli. Reduce over a low heat for 40 to 50 min, stirring occasionally.

  3. Put the chutney into sterilised jars and leave it to macerate for two weeks in a cool, dark place before eating.

Sterilise the jars and their lids or seals in boiling hot water before use.

Recipe by: École d’Agriculture du Valais


Serve with roast poultry, cold meats, a terrine, a mousse or some cheese.

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