Sun-Dried Turkish Apricots and Organic Salt-Free Hot Curry Powder create a sweet and sour chutney with a kick. This easy to prepare apricot and almond chutney is just minutes away and keeps in the refrigerator for months.

Prep time: 5 min

Cook time: 10 min

Total time: 15 min

Apricot-Almond Chutney
Copyright Recipe © 2015 Woodland Foods


Makes 2 cups


  1. Heat oil in medium pot over medium-high heat. Add curry powder, mustard seeds, garlic and red onions. Sauté for one minute, then add drained apricots. Sauté for one minute more.

  2. Dissolve cornstarch in vinegar with sugar and add to pan. Season with salt and pepper while stirring until thick. Fold in cilantro and almonds and cool.