Save to your scrapbook

    Seville Orange and Apricot Chutney

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Seville Orange and Apricot Chutney

    An excellent relish to serve with sausage and mash and anything which needs a little sunshine. Perfect with cold meats, pork or game pie, a slice of ham cut from the bone, roast pork, tongue, or a plain-roast chicken.

    Makes: Fills about 4 x 500g jars


    • 4 Seville oranges, zest removed and finely chopped, flesh cut into chunks and pips removed
    • 350g dried apricots, pre-soaked or ready-to-eat, roughly chopped
    • 75g sultanas or raisins
    • 2 large onions, chopped
    • 1 red chilli, deseeded and finely chopped
    • 600ml white malt vinegar
    • 225g light muscovado sugar
    • 2.5cm piece fresh root ginger, peeled and finely chopped
    • 6 cloves
    • 1tsp freshly grated nutmeg or small piece mace
    • 1tbsp roughly crushed black peppercorns
    • 2tsp salt


    1. Put all the ingredients in a large enamel preserving pan or glass bowl and leave to infuse for 30 minutes.
    2. Bring the mixture to the boil in the preserving pan or a very large pan, then reduce the heat to a simmer and leave to cook very gently until most of the liquid has evaporated, stirring regularly - chutney is a terrible sticker. Be patient, the process can take up to 1 hour. Should the base stick and burn, don't panic - just tip everything which hasn't stuck to the bottom into a clean pan, add a little water, and carry on.
    3. Meanwhile, sterilise the jars. Preheat the oven to 180°C, gas mark 4. If using recycled jars, remove old labels. Wash the jars in hot, soapy water inside and out, rinse and place in the oven for 10-15 minutes just before you fill them.
    4. When the chutney is thick and dark, remove from the heat and pot in the hot jars. When cool, seal with non-metal tops as vinegar corrodes metal. Keep the jars in a cool dark larder: light and warmth are the enemies of pickles. Ready in a week or two, better after a month.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars