Moroccan · Preserves
Moroccan Apricot Chutney
In Skoura's palm-shaded orchards near Ouarzazate, apricots ripen abundantly each summer, and cooks preserve the surplus into a spiced chutney with ginger, cinnamon and a little vinegar, a sweet-tart condiment for roast or grilled meats.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Serves
- 6
- Level
- Easy
Ingredients
- 600 g fresh apricots, pitted and chopped (or 300 g dried, soaked)
- 100 g sugar
- 3 tbsp cider or white vinegar
- 1 tsp grated fresh ginger
- 1/2 tsp ground cinnamon
- A pinch of chilli flakes, optional
- Salt
Method
- 1
Combine
Put the chopped apricots, sugar, vinegar, ginger, cinnamon and chilli flakes if using into a pan with a small pinch of salt.
- 2
Simmer
Bring to a simmer and cook, stirring occasionally, for 25–30 minutes until thickened and jammy, mashing some of the apricots against the side of the pan as they soften.
- 3
Check consistency
It should mound on a spoon rather than run; cook a little longer if still loose.
- 4
Cool
Cool slightly, then transfer to a sterilised jar.
- 5
Serve or store
Serve at room temperature alongside roast or grilled meat, or seal and refrigerate for later use.
Chef's tips
- Stir the chutney often as it thickens near the end, since the natural sugars can catch and burn on the base of the pan.
- Use ripe, fragrant apricots for the best flavour; underripe fruit needs a touch more sugar to balance its tartness.
- This chutney keeps well chilled for a couple of weeks, sealed in a sterilised jar.
Frequently asked questions
Can I use dried apricots instead of fresh?
Yes, soak dried apricots in warm water for 20–30 minutes first to soften them before chopping and cooking down.
What does this chutney pair with?
It is an excellent match for roast lamb, grilled chicken or a cheese board, offering a sweet-tart contrast to rich or salty flavours.