By: Matt Chatfield

Dried Apricot-Cherry Chutney


  • 1 cup water, divided
  • 2 cups coarsely chopped dried apricot
  • 1 cup red onion, diced small
  • 2/3 cup apple cider vinegar
  • 3/4 cup dried cherries
  • 1 1/4 teaspoons minced garlic
  • 1 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon lemon zest
  • 3/4 cup brown sugar


Combine all ingredients in a medium saucepan, and stir well. Bring to a boil. Reduce heat. Simmer 20-30 minutes, stirring occasionally, until most of the liquid has absorbed or evaporated. Remove from heat; uncover and let stand 5 minutes before serving.

Storage Note: Refrigerate the remaining chutney in an airtight container for up to 1 week.