Do you like chutney? I do, both the mild kind and the hot, spicy kind. But if we’re talking about transforming apricots into chutney, I think it best to stick with ingredients that won’t drown the taste of the fruit. Mangoes have an assertive flavor and stand up to chilis and lots of onions very well – tomatoes, too. But for the true taste of peaches and apricots to come through in chutney, I stick with sweet spices.
That looks delicious! I can’t wait to try it. My aunt made an apricot chutney last summer that was just amazing, and I hope this is just as good. She sent me a jar and this one is very vinegar-y and I can’t say I care much for it. Does your taste strongly of vinegar? Should I only use maybe a 1/2c of vinegar instead of a whole cup?